Quick & Easy

Orecchiette with smoked trout and broccolini

This is one of my all-time favourite pastas. I know it looks like a lot of anchovies, but trust me and cook them down slowly. This could well become your favourite pasta, too.
Orecchiette with smoked trout and broccolini

Photography by Brett Stevens; styling by Julz Beresford




1.Remove skin and bones from trout, flake flesh. You will need about 1 1/2 cups flesh.
2.Cook pasta in a large pan of boiling well-salted water, uncovered, until tender but still firm. Drain.
3.Meanwhile, add broccolini to a pan of boiling water. Return to boil, drain. Rinse under cold water, drain well.
4.Heat oil in a large frying pan. Add shallots, garlic and anchovies, cook, stirring, over low heat until softened and broken down to a paste, about 10-15 minutes.
5.Add pasta to sauce with trout and lemon juice to taste. Serve immediately.

Related stories