It was a long weekend and more time to just bum around the house. I decided to whip up some left over uncooked macaroni salad pasta. Undecided what to do, I ended up getting the crab fat, or what we call aligue, from the e fridge and some asparagus. Okay, I would have liked this recipe better with spaghetti or linguine but macaroni is still a pasta and I am lazy to leave the house to buy the long ones.
I didn’t have the exact recipe. I just put in anything using a technique called “maskipaps” or “maski papaano” (translation: anything goes).
The ingredients are minced garlic, cooked pasta, crab fat pasta and blanched asparagus.
Saute garlic in olive oil until golden brown , add in sliced asparagus and crab fat (how much ever you want them). Mix together then put in the cooked pasta. If needed add some water to make it saucy. Lower the heat. Make sure the pasta is coated evenly with the sauce. Serve.
Bon appetit!
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Bright ideas are really born when your feeling bored. I like the “maskipaps” philosophy.
Tried this last week and I loved it!
Hi Deb, want to contribute and post some of your fave recipes too?
Great idea, i just bought crab fat paste and it’s just sitting in the fridge, i will try cooking it with linguini pasta, will update soon!