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.