Pasta with Crab Paste - Taba ng Talangka

This Pasta with Crab Paste-Taba ng Talangka was my take on cooking with the rich, salty crab fat paste I purchased on my recent trip back to the Philippines. Traditionally, we enjoy taba ng talangka on steaming, hot white rice and sprinkled with calamansi, the Filipino lime. But this time, I went a step further and added the savory crab paste to pasta, sprinkled the citrus and garnished it with tart slices of green mango. The results were amazing and it was an easy dish to put together. This is an Asian in America recipe. Serves 2 to 4.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Talangka Crab Paste Pasta

Servings: people

Calories: 128kcal

Author: Asian in America recipe

Ingredients

8 ounces Pappardelle pasta boiled al dente
1/2 pound large fresh shrimps peeled, heads & tails removed, par-boiled in the pasta water
2 teaspoons calamansi or lemon juice for boiling shrimps
2 Tablespoons vegetable oil
2 cloves garlic peeled and minced
3/4 cup taba ng talangka (crab paste) bottled, from Asian markets
1/4 cup calamansi or lemon juice
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 slice fresh green mangoes peeled, sliced vertically in slim strips, for garnish

Instructions

Boil Pappardelle pasta for 8 minutes till al dente. Drain pasta and set aside.
Reserve pasta water for boiling shrimps. (*Note: If using other types of pasta, follow directions on package on how to cook).
In a medium-sized stockpot, using the pasta water, par boil the shrimps with the calamansi or lemon juice. Cook for 5 to 6 minutes till shrimps turn pink. When shrimps are cooked, drain and set aside.
In a large skillet, over medium heat, add the oil. When oil is hot, saute the garlic for one minute.
Add the boiled shrimps and crab paste.
Pour the calamansi or lemon juice. Blend well for one minute.
Add the cooked pasta to the skillet. Mix ingredients well. Season with salt and black pepper.
Arrange pasta with crab paste on a platter. Garnish with slices of green mango. Serve warm.
Cook's comments: Use other types of pasta if preferred. I have used fettucini and spaghetti pasta for this dish.
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Nutrition