Spicy Alimasag sa Gata Pasta by Chef Eugene Reymundo.
500g San Remo Penne Rigati Pasta
2 tbsp extra virgin olive oil
2 tbsp chopped garlic
1 piece chopped chili
1 piece chopped onion
1 tbsp chopped ginger
2 tbsp lemon grass, chopped, white part only
1 cup chopped tomatoes
200g flaked crab meat
3 tbsp tuba or white wine
3/4 cup gata
salt and pepper
1/4 cup parmesan cheese (freshly grated)
Cook pasta according to package directions and drain well.
Saute garlic, chili and onions in oil. Add in lemongrass and ginger. Cook over medium heat for 3 minutes. Add in tomatoes and cook for another minute. Toss in crab meat and add in tuba and cook over low heat for 5 minutes. Add in gata and bring to a boil. Season with salt and pepper. Toss in pasta and pour in a serving container. Top in cheese and serve immediately.