Name: Aligue Seafood Pasta
Yield: 2 servings
Cuisine: Filipino
Ingredients: 64.5 g 555 Squid in Ink, drained, cut into 1/4-inch rings; 24 g White wine; 12.5 g Vinegar; 8 g Garlic, minced; 30 g Red onion, minced; 5 g Lemon juice; 15 g Butter, unsalted; 15 g Butter, salted; 8 g Garlic, minced; 30 g Onion, minced; 1.5 g Yellow ginger, minced; 43 g White wine; 64 g Bottled aligue (crab fat); 6 g Hunt's Tomato Paste; 12 g Angel Evaporated Filled Milk; 5 g Lemon juice; 200 g Coco Mama Coconut Milk; 2 g Shrimp cube; Salt and pepper; 50 g Kani stick, shredded; 360 g Spaghetti noodles, cooked; 10 g Parmesan cheese; 16 g Onion leeks, sliced; 50 g Lemon wedge, to serve

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A quick walkthrough of the full recipe, from prep to plate.

Ingredients

What you'll need.

Ingredients for Aligue Seafood Pasta
Quantity	Unit	Ingredient
For the squid
64.5	g	555 Squid in Ink, drained, cut into 1/4-inch rings View product
24	g	White wine
12.5	g	Vinegar
8	g	Garlic, minced
30	g	Red onion, minced
5	g	Lemon juice
15	g	Butter, unsalted
For the sauce
15	g	Butter, salted
8	g	Garlic, minced
30	g	Onion, minced
1.5	g	Yellow ginger, minced
43	g	White wine
64	g	Bottled aligue (crab fat)
6	g	Hunt's Tomato Paste View product
12	g	Angel Evaporated Filled Milk View product
5	g	Lemon juice
200	g	Coco Mama Coconut Milk View product
2	g	Shrimp cube
		Salt and pepper
To finish & serve
50	g	Kani stick, shredded
360	g	Spaghetti noodles, cooked
10	g	Parmesan cheese
16	g	Onion leeks, sliced
50	g	Lemon wedge, to serve

Procedure

How to cook it.

Cook the squid
Combine white wine, vinegar and onion. Cook over medium heat until the liquid is halved, about 2 minutes. Add in the squid and simmer for another 2 minutes. Add in the lemon juice and butter. Cool down and set aside.
Start the sauce base
In another pan, melt butter over medium heat. Add in the garlic, onion and ginger. Saute for 2 to 3 minutes or until aromatic.
Reduce the wine
Add in the white wine and cook over medium heat until the wine is almost dry, about 5 minutes.
Build the aligue cream
Add in the aligue, coconut milk, tomato paste, and shrimp cube. Simmer over medium-low heat for 5 minutes. Season with salt and pepper to taste, adjusting consistency as needed with a little more coconut milk.
Finish the sauce
Add in the shredded kani stick. Mix well and simmer for 1 minute. Add in the lemon juice.
Toss the pasta
While the sauce is hot, gently reheat 180 grams of spaghetti noodles with some hot water, drain well, and toss into 130 grams of the sauce. Arrange on a plate.
Plate and serve
Top with parmesan cheese and onion leeks. Drain the squid and place half on the pasta for each serving (approx 20 grams). Finish with half a lemon wedge on the side. Makes 2 servings.

Cost calculator

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Cost calculator for Aligue Seafood Pasta
Ingredient	Used	Cost (₱)
For the squid
555 Squid in Ink, drained, cut into 1/4-inch rings	64.5 g
White wine	24 g
Vinegar	12.5 g
Garlic, minced	8 g
Red onion, minced	30 g
Lemon juice	5 g
Butter, unsalted	15 g
For the sauce
Butter, salted	15 g
Garlic, minced	8 g
Onion, minced	30 g
Yellow ginger, minced	1.5 g
White wine	43 g
Bottled aligue (crab fat)	64 g
Hunt's Tomato Paste	6 g
Angel Evaporated Filled Milk	12 g
Lemon juice	5 g
Coco Mama Coconut Milk	200 g
Shrimp cube	2 g
Salt and pepper
To finish & serve
Kani stick, shredded	50 g
Spaghetti noodles, cooked	360 g
Parmesan cheese	10 g
Onion leeks, sliced	16 g
Lemon wedge, to serve	50 g
Estimated batch total		₱0.00
Approx cost per serving (2 servings)		₱0.00