DEADLY, but simply divine! Who would ever think that our “kalampay” (mini crabs), would make it to the pasta world? Bulit, the girl- Friday of Tita Ding, has come up with her own version of the “talangka” paste. Talangka is the orangy fat of the crabs. In a jiffy, you can make this great paste, as long as you always have a bottle of “talangka” in the ref or in the freezer.

1 bottle BULIT's Talangka (K-Mart in the ref section}
1/3 cup extra virgin olive oil
2 heads garlic (macerated)
1 cup parsley flakes (cut up coarsely)
¼ cup pure calamansi juice (lemon will do)
1 Knorr shrimp cube; salt & pepper
1 pack spaghetti (400 gms.)

PROCEDURE:
1.) Cook spaghetti pasta according to directions and set aside.
2.) Heat up your big skillet and pour in your olive oil. Throw in your garlic and right away pour in whole bottle of Bulit's Talangka. Do not wait for garlic to even get light brown.
3.) As it begins to simmer over low heat, add your Knorr cube, calamansi and season to taste with salt and pepper. Turn off heat.
4.) Incorporate the parsley flakes and spaghetti into the talangka mixture. DO NOT throw in all of the pasta just ¾ lang anay of the whole bulk. Mix well with 2 wooden spoons and just add more pasta as needed.
5.) Drizzle with more olive oil and make sure that the paste is moist. Serve right away

TIPS:
- Transfer to a paste bowl and garnish with more parsley flakes, to give it some color.
- Serve with plain biscocho de cana or with kinamuncil slices, “para nga daw aton gid ni ya”!!!

Enjoy your Talangka Pasta and a big hug from the Red Hot Mama!!!