Fried Bangus Flakes with Garlicky Calamansi Caper sauce over Angel Hair Pasta
In partnership with Sarangani Bay Bangus celebrating our Delicious Heritage, I’ve created this Angel Hair Pasta made with Smoked Bangus Flakes and dressed with a garlicky calamansi caper sauce.
Servings: 6 People
Ingredients
- 2 Cups Smoked Bangus Flakes
- ¼ Cup Olive Oil
- 2 Tablespoons Chopped Green Onion Both White and Green Parts
- 6 Cloves Of Garlic Minced
- ¼ Cup Capers
- 1 Teaspoon Red Pepper Flakes
- 1 Cup Malunggay Leaves
- 2 Tablespoons Calamansi Juice
- 8 oz Angel Hair Pasta This is half a packet
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Cup Mozzarella Balls
Instructions
How Do You Make The Pasta?
- Start with flaking the smoked Bangus. Don’t be intimidated by the whole fish. There is a slit at the top that opens to a clean deboned fish. All you have to do is take out the flesh that is already cooked from smoking and flake it with your fingers.
- Next heat up the olive oil on medium heat in a deep wide pan. Add in the green onions and sauté until fragrant about 2 minutes.
- Now add in the garlic, capers, red pepper flakes and bangus. Cook until the bangus flakes are nice and crispy. This will take about 5-7 minutes. Don’t turn up the heat. It will burn the garlic. Keep it at medium and keeps stirring.
- Once done turn off the heat. Add in the malunggay leaves and calamansi juice and mix in.
- Cook the angle hair pasta according to package directions. Reserve ½ cup of the pasta water. Once the pasta is cooked add it to the crispy bangus. Turn the heat back on to medium and toss the pasta through. Season with the salt and pepper.
How to Serve The Pasta
- Now that we are ready to eat I like to serve it with some mini mozzarella balls and a drizzle of olive oil along with some fresh malunggay leaves. There you have it. A super quick pasta made with traditional Pinoy ingredients.
