I was deciding between Tory Burch reva flats or my lovely orange kitchen bling...and I decided on the food thing. When it comes down to it, I don't have a shoe blog. I have a food blog. So we all know where my priorities stand :-)
I decided to make something orange in my orange, so tonight it was Aligue Pasta with Prawns and Scallops. Aligue is the Filipino word for crab fat, and my mom's recent visit resulted in a couple of bottles in my pantry. Woohoo!!!
Recipe below:
1/2 bottle of crab fat (taba ng talangka) or about 5 heaping teaspoons
450g spaghettini
400 g prawns, peeled and deveined
200 g scallops
4 cloves garlic, minced
3 stalks green onions, chopped
1/4 cup olive oil
zest of 1 lemon plus 1 tablespoon of lemon juice
salt
pepper
1. Cook you pasta until al dente and save a cup of the pasta water. Don't forget to add salt to your cooking water.
2. Meanwhile, pat the prawns and scallops with paper towels until they are dry to touch.
3. In a large skillet/pan, heat olive oil and gently saute the garlic and green onion.
4. Add the prawns, saute for a couple of minutes, then add the scallops.
5. Turn heat to low, add the crab fat, lemon zest and lemon juice.
6. Add the pasta water and stir until the sauce is thick and creamy. Taste and adjust seasonings at this point. Remember that the crab fat is a bit salty already, so taste and adjust accordingly.
7. Add the pasta and toss gently until each stand is coated with the yummy goodness.
8. Serve with additional lemon wedges.
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