Food & dining

Recipe for pasta with smoked trout, almonds, and parsley

Pasta with smoked trout, almonds, and parsley
Sally Pasley Vargas for The Boston Globe
Pasta with smoked trout, almonds, and parsley

Serves 4

To make a quick and elegant no-cook pasta sauce, toss orecchiette or other small, curly pasta with smoked trout, lots of lemon juice, parsley, and cheese. Buy smoked trout in the market next to the packages of smoked salmon, or trout canned in olive oil (Cole’s of Bristol, R.I., imports high-quality applewood-smoked trout from Portugal, which is canned and available at Roche Bros. markets, some specialty markets, or from www.colestrout.com). You need 6 to 8 ounces of flaked trout for this recipe (3 cans or 2 packages smoked fillets).

½cup sliced almonds
3cans (3.2 ounces each) or 2 packages
(4 ounces each) smoked trout fillets
Juice of 1½ lemons
1teaspoon Dijon mustard
Salt and pepper, to taste
4tablespoons olive oil
1pound dried orecchiette or other small,
curly pasta
3tablespoons grated pecorino romano
or Parmesan
4tablespoons parsley, finely chopped

1. In a large skillet over medium heat, spread
almonds in a single layer. Toast, tossing often, for
5 minutes, or until the nuts are fragrant and lightly browned, being careful not to burn them.

2. Drain, skin, and flake the canned fish; skin and flake the packaged fish.

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3. In a large bowl that will hold all the pasta, whisk together the juice of 1 lemon, mustard, salt, and
pepper. Gradually whisk in the olive oil. Taste for
seasoning and add more salt and pepper, if you like. Add the trout and mix gently.

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4. Bring a large pot of salted water to a boil. Add the pasta and let water return to a boil, stirring once or twice. Cook, stirring often, for 8 to 10 minutes or until pasta is tender but still has some bite. Drain the pasta into a colander and, without rinsing, tip it into the trout mixture. Toss gently.

5. Add the almonds, pecorino romano or Parmesan, parsley, and remaining lemon juice. Toss again. Taste for seasoning and add more salt and pepper, if you like. Elizabeth Mindreau