aligue pasta

for the life of me, i still don’t understand why you don’t like aligue pasta when i know those two things, separately, are your two most favorite things in the world. common logic would spell that if you put them together, you’ll like them better. apparently, that principle does not apply in your universe šŸ™‚

there was a collective gasp of disbelief on the dinner table yesterday when i told our friends P, J, C, L, and our new friend E (L’s loveydovey) that you didn’t like pasta aligue /aligue pasta (see, it’s even transitive, so it must be good. ha.ha.) šŸ™‚

well, if you don’t like the taste at least you have to acknowledge it looks good, doesn’t it? this is what i ordered in L’s birthday celebration (just to spite you. kidding) in ciocollo in angeles city. the only bad thing about it was that there was one lonely prawn on top. i especially liked the fried basil leaves that complemented the flavor of the aligue. surprisingly, this didn’t taste heavy at all. just the right hint of crab fat and oil. i think i tasted lemon juice somewhere. i guess that’s the secret to cut through the thick, rich sauce, giving it a good balance in the end.

(photo credit goes to P. good thing J wasn’t behind that dish or else she would have posed too) šŸ˜›

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2 Comments Add yours

  1. Guagua Girl says:

    not to diss your photography, but you should ask patrick to shoot all the food photos, HA HA HA! that aligue pasta looks gorgeous (with a nice chunk of garlic bread, i see).

    Like

  2. Betis Boy says:

    ha.ha. no offense taken. no contest šŸ˜›

    Like

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