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.

  • 20 mins cooking
  • Serves 6
  • Print
Photography by Brett Stevens; styling by Julz Beresford


Orecchiette with smoked trout and broccolini
  • 1 1/2 (500g) whole smoked trout
  • 500 gram dried orecchiette pasta
  • 200 gram broccolini florets and stalks, chopped into small pieces
  • 1/2 cup (125ml) extra virgin olive oil
  • 4 (100g) french shallots, sliced thinly
  • 6 clove garlic, crushed
  • 12 drained anchovy fillets
  • 2 tablespoon pine nuts, toasted
  • 1 teaspoon dried chilli flakes, optional
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tablespoon lemon juice, approximately


Orecchiette with smoked trout and broccolini
  • 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.

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