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Springy Trout Spaghetti with Peas, Asparagus, and Anchovy Breadcrumbs
Recipes

Springy Trout Spaghetti with Peas, Asparagus, and Anchovy Breadcrumbs

Recipe by Sara Tane

Springy Trout Spaghetti with Peas, Asparagus, and Anchovy Breadcrumbs

Serves: 2-4
Active time: 25 minutes
Total time: 35 minutes
INGREDIENTS
For the anchovy breadcrumbs:
3 tablespoons olive oil
1/2 cup Panko breadcrumbs
5 anchovy fillets, finely chopped
1 lemon, zested
For the pasta:
1 tablespoon olive oil, plus more for drizzling
1 small shallot, minced
1 small bunch asparagus, ends trimmed and cut into 1-inch pieces
2 tins Fishwife Smoked Trout, flaked
1 1/2 cup frozen green peas, thawed
Kosher salt and black pepper, to taste
1/2 pound Flour + Water Spaghetti
2 tablespoons unsalted butter
1 lemon, zested and juiced
RECIPE
Make the breadcrumbs. Heat oil in a a large skillet over medium heat. Add breadcrumbs and anchovies and mix to combine. Cook, stirring frequently for even browning, until golden brown and toasted, 5-6 minutes. Take off the heat and add lemon zest. Mix to combine and transfer to a heat proof bowl.
Cook the pasta. In a large pot of boiling, heavily salted water, cook pasta until al dente, reserving 1 cup pasta water. Drain.
Assemble the pasta. Wipe out skillet used to make breadcrumbs. Heat oil over medium heat. Add shallots and cook until softened, 3 minutes. Add asparagus and cook until bright green, 5 minutes. Add trout and peas, mixing to combine. Season to taste with salt and pepper. Add cooked pasta, butter, lemon juice, lemon zest, and a drizzle of pasta water (you may not use it all). Use tongs to mix until butter melts and the pasta water creates a glossy sauce. Twirl pasta into bowls and top with anchovy breadcrumbs, more lemon zest, and olive oil. Serve immediately.
Springy Trout Spaghetti with Peas, Asparagus, and Anchovy Breadcrumbs

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