This is an effortless delicious supper dish and a personal
favorite.
Fettuccine with Smoked Trout, Basil and Grilled
Red Peppers
3 tablespoons oil from pickled red peppers (found in
any good food store)
3-4 spring onions finely chopped
1 garlic clove, chopped
350g/12oz fresh or dried fettuccine
6 grilled red peppers cut in half and grilled in oil, seeded, skinned
and sliced
225g/8oz-smoked trout, flaked
leaves from a small handful of basil, shredded
salt and freshly ground black pepper
Gently heat oil in a saucepan, add the spring onions
and garlic and cook gently until softened but not coloured.
Meanwhile, put fettuccine in a pan of boiling salted
water and cook until tender. While the pasta is cooking, add the sliced
pepper strips to the onions and garlic and heat for 1 minute, stirring,
and then add the trout and basil. Continue heating for a further minute,
and then remove from the heat and season with freshly ground black pepper.
As soon as the pasta is tender, drain and toss lightly
with the red pepper mixture. Serves 4 and serve immediately. Really
yummy.