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Shells With Smoked Trout & Chives

Western.Chefs's picture
Ingredients
  Shell pasta/Linguine 7 Ounce (1 Package, Medium Size)
  Smoked trout 1 (Whole)
  Half and half/Light cream 1⁄2 Cup (8 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Green beans 12 Ounce, trimmed
  Chopped fresh chives 4 Tablespoon
  Chives 1 Teaspoon (For Garnish)
  Salt To Taste
Directions

In large saucepot, prepare pasta in boiling salted water as label directs.
If you like, cut green beans crosswise in half.
After pasta has cooked 5 minutes, add green beans to pasta cooking water and continue cooking until pasta and beans are done.
Meanwhile, remove head, tail, skin, and bones from trout and discard.
Separate flesh into 1 inch pieces.
In 2 quart saucepan, heat half and half, lemon peel, pepper, 1 tablespoon chopped chives, and 1/4 teaspoon salt over low heat to simmering.
Remove saucepan from heat; cover and keep warm.
When pasta and beans have cooked to desired doneness, remove 1/2 cup pasta cooking water.
Drain pasta and beans; return to saucepot.
Add half and half mixture, trout, reserved pasta cooking water, and remaining 3 tablespoons chopped chives; toss well.
Garnish with chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday

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