This flavour packed pasta recipe with ocean trout, capers and parsley is a simple but stunning dinner party dish.
Cook your pasta until al dente
Heat a pot with the oil, garlic & chili in it until it starts to turn golden
Add in the anchovies, capers & parsley
Toss the pasta in and mix well
If you are doing this recipe ahead of time and want to make a parcel then follow the following steps, if not skip to step 14
Tear a piece of Aluminium foil about 60 cm long, fold in half joining end to end.
Have the folded piece on your left hand side
Fold the top edge onto itself about 3 times very tightly (each fold about an inch long.
Do the same from the bottom edge so that once this is done you have a pocket on the right hand side to put your pasta in (sort of like an envelope)
Do this twice so that you have two envelopes
Divide the pasta into the two envelopes and put aside until you want to reheat it.
Heat in an oven at 180 degrees for 15 – 20 minutes.
Open up foil and follow steps 14 onwards
Add in the rocket, lemon juice, and Ocean trout and salt & pepper to taste, stir through for 30 seconds. (You want the fish to be served rare, so just warmed slightly around the edges and it will keep cooking once it served from the heat from the pasta)
Serve into a bowl & garnish with Parmesan (optional), & salmon roe.
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