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.
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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