Sara Tane's Trout Pasta
12 ounces linguini, spaghetti, or fettuccine
Kosher salt, to taste
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.