Pasta Won’t Be The Same Again With This Bangus Sardine and Fennel Linguine
Almost everyone knows the taste of the sweetly sauced Filipino spaghetti. It’s a pasta dish that has always been present in every fiestas, baptisms, and birthday celebrations. But instead of using hotdogs and meatballs, this recipe will use a hearty chunks of sardines as its main ingredient. Sardines are known for their good omega oil fatty acids, which is a big thumbs up for those concerned about their health. A plus point in health and taste!
Bangus Sardine and Fennel Linguine
1-310 gams Sarangani Bay Milkfish in Oil, regular
2 tbsp olive oil
3 cloves garlic, thinly sliced
¼ cup, sliced fennel bulb
1 whole tomato, deseeded and diced
2 tbsp white wine
200 grams linguine, cook as package directs
1 tsp salt
¼ tsp pepper
¼ cup shaved parmesan cheese
1. Transfer milkfish on a place and remove bones. Save the oil. In a saute pan, heat oil from milkfish and olive oil. Lightly saute garlic and fennel (Do not brown) and add tomatoes and fish. Cook until well heated through.
2. Then add wine and toss in pasta. Season with salt and pepper. Cook for another 2 minutes.
3. Transfer on a platter. Garnish with shaved parmesan and some fennel leaves while hot.
Makes 4 servings.