This Pasta with Crab Paste-Taba ng Talangka was my take on cooking with the rich, salty crab fat paste I purchased on my recent trip back to the Philippines. Traditionally, we enjoy taba ng talangka on steaming, hot white rice and sprinkled with calamansi, the Filipino lime. But this time, I went a step further and added the savory crab paste to pasta, sprinkled the citrus and garnished it with tart slices of green mango. The results were amazing and it was an easy dish to put together. This is an Asian in America recipe. Serves 2 to 4.