Recipe by Nina Daza Puyat
|250 g||Sapporo spaghetti, cooked al dente|
|10 link||Ilocos longganiza or any garlicky longganiza|
|0.5 cup||Extra virgin olive oil|
|15||Large cloves garlic|
|2 tbsp||Chopped garlic|
|1 tsp||Bottled chili garlic sauce|
|Salt and freshly ground black pepper|
|A pinch of red pepper flakes|
|1||Ripe, red tomato, seeded and chopped|
|A handful of fresh parsley, chopped|
1In a medium pot, cook longganiza by boiling in water. When most of the water has evaporated, prick each link with a fork to allow fat to ooze out. break up the skins with a knife and let the longganiza meat fry in its own fat. Stir continuously to make crispy longganiza bits. Scoop out and transfer to a paper-lined bowl to remove excess oil.
2In a small pot, pour olive oil and add whole garlic cloves. Over low heat, fry whole cloves for about 5 minutes, until lightly golden. do not brown. Remove from heat and let cool. In a food processor or blender, purée garlic with olive oil until smooth.
3In a large frying pan, heat 1/4 cup olive oil. Fry chopped garlic gently over low heat until lightly golden. Strain garlic in a strainer and reserve garlic bits.
4Return garlic-infused olive oil to the pan. Stir in garlic-oil pureé. Add chili garlic sauce and cook for 1 minute. Turn off the heat.
5Mix in half of fried longganiza bits and cooked Sapporo spaghetti. Season with salt, black pepper, and red pepper flakes. Toss in chopped tomatoes and parsley. Top with the other half of the crispy longganiza and fried garlic (from step 3). Serve immediately.