Trout Chowder Pasta combines smoky trout, crispy bacon, sweet corn, and juicy tomatoes for a rich, chowder-like dish. Tossed with bucatini and fresh basil, this quick and hearty pasta dish is perfect for a comforting meal.
Fishwife Smoked Rainbow Trout
Trout Chowder Pasta combines smoky trout, crispy bacon, sweet corn, and juicy tomatoes for a rich, chowder-like dish. Tossed with bucatini and fresh basil, this quick and hearty pasta dish is perfect for a comforting meal.
Fishwife Smoked Rainbow Trout
- • 1 can Fishwife Smoked Rainbow Trout
- • 1/2 pound bucatini or long noodle shape
- • 6 thick cut slices bacon
- • 1 shallot, finely chopped
- • 3 large garlic cloves, sliced
- • 1/2 teaspoon red pepper chili flakes, plus more to taste
- • 2 medium ears of corn, kernels removed (about 1 1/2 cups)
- • 1 cup cherry tomatoes, halved
- • 1 cup fresh basil
- • 3 tablespoons unsalted butter
- • 1 lemon, juiced
- • Freshly ground black pepper, to taste
- • Salt, to taste
- • Graza drizzle extra virgin olive oil, for drizzling
- Bring a large pot of heavily salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water and drain.
- In a large skillet over medium heat, cook bacon until crisped, 6-8 minutes. Remove to a paper towel lined plated. In same skillet with residual bacon fat, add shallot, garlic, and chili flakes, and cook until softened and fragrant, 4 minutes. Add corn and tomatoes and cook until slightly caramelized, 5 minutes. Add trout and lightly break up with the back of a wooden spoon. Crumbled up the cooked bacon and add to the skillet.
- Add pasta, basil, butter, and lemon juice, tossing to coat in corn mixture. Add reserved pasta water as needed to create a glossy sauce. Season with salt and pepper. Twirl into bowls and drizzle with olive oil. Serve immediately.
Fishwife Smoked Rainbow Trout
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