Creamy BANGA Saury Linguini

Quick, pantry‑friendly comfort: silky cream sauce scented with garlic and chili, enriched by the natural oil of premium BANGA canned saury.

Item	Amount
Linguini	180 g / 6 oz (about ½ standard box)
BANGA canned saury in oil	1 can (≈170 g / 6 oz)
Garlic, thinly sliced	1 Tbsp (≈3 large cloves)
Chili flakes	1 Tbsp (adjust to heat preference)
Heavy cream (30–35 % fat)	120 ml / ½ cup
Salt	for pasta water
Freshly ground black pepper	to taste
Optional finish	handful of chopped parsley or grated Parmesan

Bring a large pot of well‑salted water to a rolling boil.
Add linguini and cook 1 minute less than package “al dente” time (the pasta will finish in the sauce). Scoop out ½ cup starchy cooking water before draining.

While the pasta cooks, open the can of BANGA saury.
Pour all the fragrant oil from the can into a wide sauté pan; set the fish aside.
Warm the pan over medium‑low heat, add sliced garlic and sauté until edges just turn golden (about 45 seconds).
Stir in chili flakes; bloom for 10 seconds.

Gently slide the saury fillets into the pan, breaking them into large flakes with a spatula.
Pour in the heavy cream and bring to a gentle simmer. Season with a pinch of pepper (salt usually isn’t needed—the fish is seasoned).

Add drained linguini to the pan along with 2–3 Tbsp reserved pasta water.
Toss over medium heat for 60–90 seconds until the sauce clings and the pasta finishes cooking. If it looks tight, splash in more pasta water a tablespoon at a time.

Lighter option: Swap half‑and‑half for cream; reduce a minute longer to thicken.
Veg boost: Stir in a handful of baby spinach or peas during the final 30 seconds.
Heat control: Dial chili flakes anywhere from ½ tsp (mild warmth) to the full tablespoon for fiery kick.

Creamy, garlicky linguini plus the rich depth of BANGA saury—ready in the time it takes to boil pasta. Buon appetito!