Marinara Laing Spaghetti

spaghetti (Photo credit: Sean MacEntee)

Who would say no to a plate of spaghetti in any feast? It’s an all-time favorite especially by kids! My friend, Dolly Cabalquinto thought of a way to make kids love Laing (Gabi leaves), a Bicolano delicacy, by including it in a traditional spaghetti recipe. Here’s how:


Laing Spaghetti:

1 tbsp. Margarine

½ cup onions, chopped

1 tbsp. garlic, minced

1 tsp. ginger, minced

3 (150 gms.) cans ready-to-eat laing (available in supermarkets)

½ cup all-purpose cream

½ tsp. salt

1 tsp. lemon juice

½ tsp. pepper flakes

300 gms. spaghetti noodles cooked according to package directions

½ cup Cheddar cheese, grated

Freshly ground black pepper, to taste


Marinara Toppings:

180 gms. Shrimps, shelled

180 gms. Mussels or Tahong, boiled and shelled

1 tbsp. garlic, minced

¼ cup shallots, chopped

½ tsp. salts

½ tsp. ground black pepper

2 tsps. calamansi juice

3 tbsps. Olive Oil



  1. In a pot, boil the mussels in water until you see that the shell has opened. Drain and remove mussel from its shell. Collect shelled mussels in a bowl. Set aside.
  2. Peel shrimps and set aside.
  3. In a medium pan, sauté shallots and garlic in olive oil. Add the shrimps and mussels to stir –fry. Mix calamansi juice, black pepper and salt. When shrimp has completely changed its color, turn off the heat.
  4. Set aside and keep seafood toppings warm.
  5. In the same pan, melt margarine and saute onions, garlic and ginger over medium heat.
  6. Add laing and let cook for a minute.
  7. Add all-purpose cream, salt, lemon juice and pepper.
  8. Cook for 2 minutes.
  9. Add pepper flakes.
  10. Upon serving, toss noodles with laing sauce and top with seafood.
  11. Sprinkle with grated cheddar cheese.

Makes 4 to 5 servings.

There you go! The Pinoy Spaghetti that the young-ones and not-so-young would definitely enjoy! Bon appetit!


Enhanced by Zemanta