Meals and Courses

  • 400 g (13 oz) dried linguine
  • 125 g (4 oz) unsalted butter
  • 300 g (10 oz) hot smoked trout, flaked
  • 5 spring onions, finely sliced
  • 1 tablespoon roughly chopped tarragon
  • 4 tablespoons snipped chives
  • 4 tablespoons chopped flat leaf parsley
  • juice of 1 lemon
  • salt and black pepper

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, melt the butter in a saucepan over a low heat. Stir in all the remaining ingredients and remove from the heat.

Drain the pasta, reserving a ladleful of the cooking water. Toss the pasta into the butter and herb mixture and season with salt and pepper. If the pasta looks dry, stir in some of the reserved pasta cooking water to give it a light, silky coating of sauce. Serve immediately.

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