Springy Trout Spaghetti with Peas, Asparagus, and Anchovy Breadcrumbs
Active time: 25 minutes
Total time: 35 minutes
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
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.