Fresh linguine pastaCan substitute with dried linguine; increase cooking time to about 8–9 minutes~300 gest.
Smoked troutWhole hot-smoked fish; can substitute with hot-smoked salmon or other smoked fish. Skin and bones removed, flesh flaked~2est.
AsparagusBunches; trimmed and cut into roughly half-centimetre-thick pieces. If unavailable, can substitute with broccolini, fresh peas, or snow peas2
WaterSalted; used as the cooking liquid for pasta and asparagus800 ml
Olive oilTo taste; used for emulsifying the sauce and adding flavour1 tbsp
LemonZest and juice; provides acidity and brightens the dish
~2est.
SaltAdded to pasta water; go easy as the smoked trout is already saltyto taste
Steps
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1
Prepare the smoked trout by breaking off the tail end, peeling back the skin, and carefully pulling the flesh away from the spine in large flakes. Remove any small bones running down the middle, then place the flaked flesh in a bowl.
2
Trim the asparagus bunches and cut them into roughly half-centimetre-thick pieces.
3
Bring salted water to a boil in a pan. Once boiling, add the asparagus pieces and cook for about one minute.
4
Add the fresh linguine pasta to the same water and continue cooking. If using dried pasta, cook it slightly later to account for its longer cooking time (about 8–9 minutes versus 3 minutes for fresh).
5
Monitor the pasta level—aim to keep just enough water to barely cover it, so all the starch stays in the pan to create a creamy sauce. If too much water remains, carefully remove some using a lid.
6
Once the pasta is almost tender, add a generous tablespoon or two of olive oil and the flaked smoked trout to the pan. Begin stirring and tossing the mixture to emulsify the oil into the starchy water, breaking up the trout into chunky pieces while warming it through. The emulsion of oil and starch creates the creamy sauce without added cream or cheese.
7
Add the zest of lemon to the pan—the oils in the zest add lovely subtle flavour. Squeeze in fresh lemon juice to taste, stirring it through the pasta and sauce.
8
Taste and season with salt as needed, keeping in mind that the smoked trout is already quite salty. Serve immediately while hot, dividing the pasta among plates and topping with the asparagus and trout pieces.
PrimedTableBETA
