2 tablespoons olive oil, plus more for drizzling

1 medium shallot, finely diced

2 cans Smoked Rainbow Fishwife Trout

2 cloves garlic, minced

2 tablespoons capers, drained

Red chili flakes, to taste

1 lemon, zested and juiced

2 tablespoons unsalted butter

Freshly ground black pepper, to taste

Toasted breadcrumbs, for serving

Fresh dill or parsley, for serving

 

Bring a large pot of heavily salted water to a boil and cook pasta to al dente. Reserve 1 cup pasta water and drain.

In a large skillet, heat oil over medium heat. Add shallots and cook until softened, 4 minutes. Add trout and break up into a smaller pieces with the back of a wooden spoon. Add garlic, capers, chili flakes and cook until fragrant, 1 minute. Season with salt and pepper.

Add cooked pasta and butter to the skillet. Pour in some pasta water (you may not use it all) to create a thin, glossy sauce. Season with lemon juice, salt and pepper as needed. Twirl into bowls and top with breadcrumbs, dill, and a drizzle of olive oil. Serve immediately.