Mediterranean Style Trout Pasta De la Mer
Yield: 4 people
Ingredients
- 1 lb squid ink pasta
- 1 tbsp olive oil
- 1 12 oz can smoked trout
- 2 cloves garlic shaved
- 1 shallot minced
- 1/4 cup capers (reserve brine)
- 1 juice lemon
- 3/4 cup reserved pasta water
- 3 tbsp quality butter cubed and chilled
- 1/2 cup parsley chopped
- 1/4 cup shaved pecorino romano or parmesan
Instructions
- Salt water and boil pasta according to manufactures directions. Be sure to reserve directed boiling liquid for future use.
- Bring a large sautée pan to medium heat. Add oil, garlic and fry gently until garlic shavings begin to brown. Stir often to prevent burning. After garlic has browned, spoon from pan and set aside. do not discard oil.
- Reduce heat to medium low, add shallot to pan. Sauté until softened and aromatic. Add capers to the pan and heat through. Pour lemon juice, caper brine to mix. Add smoked trout and gently break up fillet using a spatula.
- Add pasta and reserved pasta water and fold together until other ingredients are incorporated. Pasta water will begin to simmer and thicken. At this point, remove from heat, and add butter. Fold pasta until butter melts and a sauce begins to form.
- Remove from heat fold in garlic shavings, chopped parsley and plate.
- Top with pecorino romano and serve immediately with crusty bread