Spicy Alimasag in Gata Pasta Recipe

Spicy Alimasag sa Gata Pasta by Chef Eugene Reymundo.

Ingredients:
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)

Procedure:

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.

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