I have combined 2 of my most favorite breakfast foods and made it into pasta. I love the combination of the flavors! The hint of smoked flavor from the milkfish brought out the flavor of the chorizos. I cooked this for New Year's Eve with the In-laws and it was just a hit! It's easy to make and it's perfect for those impromptu gatherings!

YUM! Enjoy! (Read On by clicking Read More -->)
Yield: Feeds about 5-8 people



INGREDIENTS:


1 1/2 Whole Garlic Bulbs thinly sliced
4 pcs of chorizo de bilbao, minced (I don't like to use PureFoods, so I used that imported canned ones from Landmark, but I forgot the name. I love to use those because it's very easy to chop! Will update this blog when I remember the name)
3 pcs Sarangani Bay boneless smoked milkfish
4 Tbsp Paprika
1/2 cup Olive Oil
1 cup pasta water
1 tsp chili powder or flakes (I used the chili powder from Baguio) -OPTIONAL
750g Spaghetti Pasta
Salt & Pepper

DIRECTIONS:
1. Cook the pasta just under al dente, save some pasta water and drain. Do not run the pasta under cold water. You want to preserve the oil and salt from when you cooked the pasta.
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2.
Slice the garlic, set aside.

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3.
If your milkfish is frozem, defrost for 3 minutes. Shred the milkfish meat (do not include the skin) and set aside.

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4.
Drain and mince the chorizos and set aside.

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5.
In a big deep pot, heat the olive oil and brown the garlic by sauteing continuously so that the color will be even. Don't let it burn.

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6.
Once the garlic has turned light brown, add the chorizos.

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7.
Saute for about 2 minutes until the chorizos are tender and the oil has turned slightly orange.

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8.
Add the shredded milkfish. Saute for another 2 minutes.

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9. Add the pasta a little at a time, mixing well after each addition. This is the hardest to do so I would recommend a big pot.

Add the pasta water and mix well until the noodles are coated. Add the paprika, and salt & pepper to taste. You can put chili flakes if you want. 

Serve with Parmesan Cheese.

 


Comments

Jackie Arellano-Tan
01/06/2012 19:09

Carl it's El Rey chorizos. The best ü

Carla Hernandez
01/07/2012 01:33

Hi Jackie! No, it's not El Rey :) It's different pa than that brand... The texture of El Rey is different than the one I'm talking about :)


Comments are closed.