Seafood aligue pasta coats linguine in a creamy crab-fat sauce with tomatoes, spinach, mixed seafood, and cheeses.
40 minutes · Serves 6
Ingredients for Seafood Aligue Pasta
1 lb linguine
1 lb seafood mix, such as shrimp, squid, and mussels
200 ml Carnation Everyday Creamer
1/2 cup crab fat or taba ng talangka
2 cups baby spinach
10 ounces grape tomatoes, halved
3/4 cup ricotta cheese
1/2 cup grated parmesan cheese
3 tablespoons tomato paste
1 yellow onion, minced
6 cloves garlic, minced
3 tablespoons chopped parsley
1 cup chicken stock
1 quart water, for boiling pasta
1 1/2 teaspoons salt, divided
3 tablespoons olive oil
How to cook Seafood Aligue Pasta
1.Bring 1 quart water to a boil in a pot. Add 1 teaspoon salt and cook the linguine according to package directions until tender but still firm, then drain and set aside.
2.Heat the olive oil in a wide pan over medium heat. Saute the onion and garlic until the onion softens.
3.Add the crab fat and cook for about 30 seconds, stirring until fragrant.
4.Add the halved grape tomatoes and cook for 1 minute, then add the seafood mix and saute for another 30 seconds.
5.Stir in the tomato paste and baby spinach, pour in the chicken stock, and bring the sauce to a boil.
6.Add the Carnation Everyday Creamer, ricotta, and parmesan, stirring until the cheeses melt into a creamy sauce.
7.Season with the remaining 1/2 teaspoon salt, add the cooked linguine, and toss until every strand is coated.
8.Add the chopped parsley, toss once more, and serve warm.
