Spaghetti with smoked trout and asparagus

Spaghetti with smoked trout and asparagus

From
Harvest
Serves
6
Photographer
Emilie Guelpa

This silky sauce celebrates the season with tender, vibrant asparagus and sweet, smoked trout. Be sure to add a generous pinch of salt to the spaghetti water – this helps season the pasta while cooking and gives it extra flavour.

Ingredients

Quantity Ingredient
400g spaghetti
3 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 whole smoked trout, skin and bones removed, flaked
250ml chicken stock
200g asparagus, cut into 2 cm lengths
40g butter
salt
freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Method

  1. Bring a large saucepan of water to the boil over high heat. Add a good pinch of salt. Add the pasta to the boiling water and stir until the water has returned to the boil. Reduce the heat, cover and cook the pasta at a fast simmer for 8 minutes.
  2. Meanwhile, heat a frying pan over medium–high heat. Add the olive oil and onion and cook for 3–4 minutes, stirring often, until the onion softens slightly. Add the garlic and cook for a further 1–2 minutes, or until fragrant.
  3. Add the smoked trout and stock and bring to the boil, then add the asparagus and cook for 2–3 minutes, or until the asparagus is tender. Remove the pan from the heat and add the butter, salt and lots of freshly ground black pepper. Gently stir together, then add the parsley. Drain the pasta and toss with the sauce to serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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