Shells with Smoked Trout and Chives
List of Ingredients
1 package (16 ounces) medium shell pasta or linguine
Salt
12 ounces green beans, trimmed
1 whole smoked trout (about 6 ounces)
1/2 cup half-and-half or light cream
1/2 teaspoon grated lemon peel
1/4 teaspoon coarsely ground black pepper
4 tablespoon chopped fresh chives
Fresh chives for garnishRecipe
1. In large saucepot, prepare pasta in boiling salted water as label directs. If you like, cut green beans crosswise in half. After pasta has cooked 5 minutes, add green beans to pasta cooking water and continue cooking until pasta and beans are done.
2. Meanwhile, remove head, tail, skin and bones from trout and discard. Separate flesh into 1-inch pieces. In 2-quart saucepan, heat half-and-half, lemon peel, pepper, 1 tablespoon chopped chives and 1/4 teaspoon salt over low heat to simmering. Remove saucepan from heat; cover and keep warm.
3. When pasta and beans have cooked to desired doneness, remove 1/2 cup pasta cooking water. Drain pasta and beans, return to saucepot. Add half-and-half mixture, trout, reserved pasta cooking water, and remaining 3 tablespoons chopped chives; toss well. Garnish with chives. Makes 6 main-dish servings.
From Good Housekeeping Best Recipes 1998
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