Aligue and Prawn Pasta

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This pasta is so sinfully delicious and high in cholesterol though..


  • 250g spaghetti or any pasta you want
  • 300g prawns, shelled
  • 2-3 pcs long squid, sliced into rings
  • 3 heaping tbsp aligue (crab fat)
  • 1/2 cup cream
  • 1/2 cup white wine
  • 1/2 cup shrimp stock
  • 6 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 tbsp chopped parsley
  • juice from 1/2 lemon
  • grated parmesan, 1/4 cup + more for garnishing
  • olive oil
  • salt
  • freshly ground black pepper


  1. Cook pasta according to packet instructions, set aside
  2. Season prawns and squid rings with salt and pepper.
  3. In a heavy pan add olive oil then quickly half cook seafood in very hot temperature.
  4. Remove from pan then set aside.
  5. Using the same pan, reduce heat to medium then add olive oil if needed then sauté garlic and onions until lightly brown in colour.
  6. Pour the white wine and deglaze, once liquid is thick and brownish in colour add aligue (crab fat) and shrimp stock bring to a boil then reduce heat to low.
  7. Add the cooked pasta, cooked seafood and parsley. Give it a good mix then add the cream. Turn heat to high and continue mixing until sauce is evenly distributed.
  8. Squeeze lemon on top then add grated parmesan. Season with freshly ground pepper and if needed some salt.
  9. Remove from pan then serve with more parmesan cheese.

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