Fettuccini Tossed with Smoked Native Trout

Fish and Seafood Recipes | Pasta Recipes

Yield: Serves 6-8 as appetizer

This dish uses our Vermont trout and is delicious as a first course or an entrée. --Longwood Inn, Marlboro, Vermont

• 2 quarts salted water
• 1 pound fresh or packaged fettuccini
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon capers
• 1 teaspoon chopped shallots
• 1 small jar (4 ounces) sliced roasted sweet peppers
• I small tomato, chopped
• 1/2 cup white wine
• 2 whole smoked trout, skinned, boned, and sliced into 1-inch strips
• 1 cup heavy cream
• 2 ounces pine nuts
• Fresh grated black pepper
• Fresh grated Parmesan cheese

Bring water to a boil and cook fettuccini as directed. In 12-inch sauté pan melt butter with olive oil; add capers, shallots, sweet peppers, tomato, and wine; sauté rapidly for 3-4 minutes. Add trout and heavy cream. Reduce heat and let simmer 4 minutes to slightly thicken. Toss with hot drained fettuccini, sprinkle with pine nuts, and serve on warm plates. Put pepper and cheese on right before serving.

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