Aligue Pasta at Rang’s: A Filipino-Spanish-Italian Love Letter on a Plate
A love letter in flavor. A dish that started with memory and stayed because of the meaning.
In every kitchen, there’s one dish that quietly commands the most care. For Rang’s Cocina Moderne, that dish is the Aligue Pasta with Garlic Shrimp.
Made with crab fat, olive oil, garlic, and shrimp, it sounds simple. But behind that simplicity is a dish rooted in heritage, reimagined with the warmth of a chef who knows exactly where she comes from. It’s bold, humble, a little indulgent… And it’s been the signature since day one.
FROM THE PHILIPPINES, WITH DEPTH
Aligue, or crab fat, is a beloved delicacy in Filipino cuisine. Rich and savory with an unmistakeable depth and umami, it’s the kind of ingredient that doesn’t just coat a dish. It lingers.
Growing up in Manila, Chef Rang knew this flavor intimately. It showed up at special gatherings, in family kitchens, and in small, quiet meals shared over laughter.
But when it came time to create her menu in Las Vegas, Rang didn’t want to replicate tradition. She wanted to honor it, and stretch it into something that also spoke to her Spanish and Italian influences. The result is this: Aligue sautéed with olive oil and garlic, paired with plump shrimp. It’s not overcomplicated. It doesn’t need to be. It’s heritage on a plate, touched by a global hand.
SIGNATURE BY DESIGN
Unlike other restaurants where the signature dish is named after fanfare, this one was always meant to be the centerpiece. It represents Rang’s entire culinary philosophy: respect the ingredients, carry the story, and let the flavor speak without shouting.
The Aligue Pasta with Garlic Shrimp is often the first thing guests fall in love with, not because it’s flashy, but because it feels familiar and new at the same time. It carries soul. It invites conversation. And more often than not, it’s the dish people go home remembering.
You’ll find it nestled alongside other menu highlights like slow-braised beef cheek, truffled risotto, and salmon with broiled cheese. But ask anyone who’s been, and this one always stands out.
Try the dish that built the menu. Reserve a table at Rang’s Cocina Moderne and taste where it all began.