My intense liking for smoked bangus started about six years ago when a friend had me taste what was to be my ultimate bottle of happiness that was made up of smoked bangus flakes in olive oil and powered by a number of spices that rocked my world since. The brand of that smoked bangus: Santwaryo. I believe they sell it in their resto branch somewhere in Metro Walk.
Am such a ‘groupie’ of smoked bangus. In whatever form or dish it’s mixed in, whether in pasta, pate or simply when you eat it fried (oh, yeah with a mean dish of scrambled eggs! ), the flavor just gets me going for seconds.
Last weekend saw me doing pasta using smoked bangus (packed, not the bottled). Still on the diet trail, I, of course, made sure that all ingredients I used never added up to my caloric intake (Yee, feeling! Lol). Of course! I’ve been sweating it out spinning at the gym for months now and do I just gobble up ‘cardiac delights’ at the mere presence of it? NO WAY. Well, forgive me for the cheeses though. Hee.
Okay, so what went with the pasta? Read on:
300 grams whole wheat pasta (spaghetti)
1 medium sized smoked bangus, skin, head and tail removed
2 heads of garlic, finely minced
1/2 cup chopped flat parsley
3/4 cup olive oil
1/2 cup parmesan cheese
1/2 cup feta cheese, crumbled or cubed
salt and pepper to taste
Cook pasta according to package directions.
Loosely crumble/flake smoked bangus meat. Set aside.
In a skillet, pour two rounds of olive oil. Saute garlic, smoked bangus and 1/4 cup parsley. Season with salt and pepper. Add remaining oil.
Toss in pasta. Top with feta and parmesan cheese. Sprinkle with the remaining chopped parsley. Serve with your favorite toast.