Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 cup unsalted butter
- 1/2 cup olive oil
- 1 cup talangka (crab fat)
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
Step-by-step instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter and olive oil over medium heat.
3. Add talangka to the skillet and stir until it becomes fragrant.
4. Pour in white wine and let it simmer for 2-3 minutes.
5. Add heavy cream to the skillet and stir until it thickens.
6. Add cooked spaghetti to the skillet and toss until it is coated with the sauce.
7. Add grated Parmesan cheese to the skillet and toss again.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 57g
Protein: 16g
Substitutions for ingredients:
- Linguine or fettuccine can be used instead of spaghetti.
- Shrimp or crab meat can be used instead of talangka.
Variations:
- Add chopped garlic and onions to the skillet for added flavor.
- Use red wine instead of white wine for a richer flavor.
- Add chopped tomatoes or sun-dried tomatoes for a pop of color and flavor.
Tips and tricks:
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Use freshly grated Parmesan cheese for a better flavor.
- Be careful not to overcook the talangka as it can become bitter.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of cream or pasta water to loosen the sauce.
Presentation ideas:
Serve on a large platter with a sprinkle of chopped parsley and grated Parmesan cheese.
Garnishes:
Chopped parsley and grated Parmesan cheese.
Pairings:
- Garlic bread or breadsticks
- Caesar salad
- White wine
Suggested side dishes:
- Roasted vegetables
- Grilled shrimp or chicken
Troubleshooting advice:
- If the sauce is too thick, add a splash of cream or pasta water to loosen it.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the pasta and sauce to the appropriate temperature to avoid any foodborne illnesses.
Food history:
Talangka is a delicacy in the Philippines and is often used in traditional Filipino dishes.
Flavor profiles:
The dish has a rich and creamy flavor with a hint of brininess from the talangka.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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