Sara Tane's Trout Pasta

Sara Tane's Trout Pasta

If you’ve never put tinned fish in pasta, allow us to lovingly change your life. This Trout Pasta recipe from chef and food stylist Sara Tane is creamy, lemony, herb-packed perfection—and it all starts with a tin of Fishwife’s smoked rainbow trout. Yep, the same chic little box you’ve been eyeing on our shelves is the star of the show. It's weeknight easy, dinner-party fancy, and honestly? Nonna would be into it.

 

[product=smoked-rainbow-trout]
Caramelized on the outside, buttery and flaky on the inside, this trout is smoky, savory, and the tiniest bit sweet. 
[/product]

Sara Tane's Trout Pasta

Sara Tane

Cook Time

30 minutes

Cuisine

Italian

Category

Entree

Sara Tane's Trout Pasta is a smoky, savory dish featuring Fishwife Smoked Trout, capers, and fresh herbs. A perfect weeknight meal with simple ingredients that come together for a flavorful pasta experience!

Sara Tane's Trout Pasta

Ingredients

  • 12 ounces linguini, spaghetti, or fettuccine

  • Kosher salt, to taste

  • 2 tablespoons olive oil, plus more for drizzling

  • 1 medium shallot, finely diced

  • 2 cans Smoked Rainbow Fishwife Trout

  • 2 cloves garlic, minced

  • 2 tablespoons capers, drained

  • Red chili flakes, to taste

  • 1 lemon, zested and juiced

  • 2 tablespoons unsalted butter

  • Freshly ground black pepper, to taste

  • Toasted breadcrumbs, for serving

  • Fresh dill or parsley, for serving

Directions

  1. Bring a large pot of heavily salted water to a boil and cook pasta to al dente. Reserve 1 cup pasta water and drain.

  2. In a large skillet, heat oil over medium heat. Add shallots and cook until softened, 4 minutes. Add trout and break up into a smaller pieces with the back of a wooden spoon. Add garlic, capers, chili flakes and cook until fragrant, 1 minute. Season with salt and pepper.

  3. Add cooked pasta and butter to the skillet. Pour in some pasta water (you may not use it all) to create a thin, glossy sauce. Season with lemon juice, salt and pepper as needed. Twirl into bowls and top with breadcrumbs, dill, and a drizzle of olive oil. Serve immediately.
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1 comment

Absolutely wonderful dish! Thank you for sharing. As I only had one tin of Fishwife Smoked Rainbow Trout, and it was just my wife and me, I halved the recipe and didn’t vary it any. One of the best pasta dishes we’ve enjoyed. The flavors were perfect and not one ingredient overpowered the others. I thought the smoked trout might, but it was just the right amount for the dish. Thanks again for the delicious recipe!

Mitch

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