Samphire & lemony trout linguine
Juicy, salty samphire works really nicely along with the tender trout in this lemony pasta dish. Best to get the pasta started early or the shallots are done too quickly.
Makes 4 portions
Ingredients
- 2 tbsp olive oil
- zest of 1 lemon
- 4 large shallots, finely chopped
- 1 red chilli, finely sliced
- 2 tbsp finely chopped parsley stalks (reserve the leaves, to serve)
- large glass of rosé wine or white wine
- 350g linguine
- 160g samphire
- 400g cooked rainbow trout, flaked into large pieces
- juice 1 lemon
Method
- Heat the olive oil in a heavy-bottomed, non-stick frying pan or skillet.
- Add the lemon zest, shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant.
- Pour in the wine and bubble for 1-2 mins.
- Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente.
- Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
- Add the linguine and samphire to the frying pan with half a ladle of the pasta water.
- Add the trout and lemon juice, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed.
- Season to taste. Divide between plates and grind over some extra black pepper. Garnish with more chopped parsley.
