• Quick
  • Easy
  • Serves 4
  • 10 mins prep
  • 15 mins cook

Smoked trout fettuccine

Delicate smoked trout is beautiful tossed through freshly cooked fettuccine pasta. Pair that with fresh zucchini and a good punch of chilli and you've got yourself a winning weeknight dinner.


Smoked trout fettuccine

  • 500 g fettuccine
  • 3 g zucchinis, thinly sliced
  • 4 cloves garlic, crushed
  • 2 long red chillies, seeded, finely chopped
  • 350 g hot-smoked trout, flaked


Smoked trout fettuccine

  1. In a large saucepan of boiling salted water cook fettuccine following packet instructions. Drain, reserving ¼ cup cooking liquid. Return pasta to pan.
  2. Meanwhile, in a large frying pan heat a little olive oil on medium. Saute zucchini, garlic and chilli 2-3 minutes, until tender.
  3. Return to saucepan to a medium heat. Add zucchini mixture and reserved pasta water. Cook 1-2 minutes until liquid has evaporated and mixture is well combined.
  4. Gently fold through trout. Season. Serve with grated fresh parmesan if liked.


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