Creamy Tinapang Bangus Pasta

Prepare pasta according to package directions. Reserve 1/2 to 1 cup pasta water. Set aside noodles and pasta water.

Meanwhile, remove all the meat of the bangus from the skin, making sure that there are no remaining bones. roughly flake the bangus meat.

Heat a frying pan or wok over medium-high heat. When the pan is hot, add a few swirls of olive oil.

Add onions and garlic. sauté, stirring, until onions are soft and translucent. Add bangus and toss, sautéing until heated through. Add cream and stir to combine. Cook for 5 to 10 minutes or until the flavors have melded. Season to taste with salt and pepper. Stir in dill and lemon zest.

If the sauce looks too thick, add pasta water, spoonful by spoonful, until desired consistency is reached. Taste for seasoning one last time, then remove from heat.

Serve on top of cooked pasta noodles or separately. Garnish with more fresh dill, if desired.

Leftover sauce tip:  If you leave the sauce very thick, you can use it as a filling for puff pastry. Just buy ready-made puff pastry, cut into squares, place a dollop of the sauce in the middle, fold over, and seal. Bake until puffed and golden brown.

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