The decadent holdays are upon us. From Thanksgiving to Christmas (and on to New Year's eve), you are required to inhale at least 50% of your fat intake for the year. Look, we don't want to do it, but it's a law. Or a rule. Something like that. It's hard work, and even the most dedicated glutton has a hard time achieving the 50% goal, but I'm here to help.
Pescetarians are often at a disadvantage in the fat intake department. We can't rely on well marbled beef or pork ribs or sausage to help us achieve our goal, and the fat in the fish we do eat is, of all things, healthy!
How disgusting. But we do have our secret weapon - dairy. This is why Vegans have such a hard time meeting their gluttony goals. What are they going to do? Chow down on wheat germ? Overload on avocados? That's no way to get a nice holday muffintop.
So despite the healthiness of the trout fat in this recipe, I think you'll enjoy the cream and cheese that make a nice thick gooey sauce and help to spread the smoky trout flavor throughout the dish. It ramps up the fat count nicely, and is incidentally, pretty damn delicious.
Pasta with Smoked Trout and Parmesan Cream Sauce
12 oz linguini noodles
1 pint heavy cream (or half and half, you wuss)
2 tablespoons olive oil
2 large cloves garlic, minced
1 cup grated Parmesan cheese or to taste
2 tablespoons fresh thyme
2 hand sized filets of smoked trout, skin removed, flaked with fork
Put on a big pot of well salted cold water, at least two quarts. Bring to a boil and add the linguini. Do not break the pasta, do not pour oil in the water. Stir lightly after the noodles finish collapsing in to the water.
As the linguini approaches al dente, where it still offers a little resistance to the bite, but has lost the raw taste, drizzle two tablespoons of olive oil in a large skillet and place it over high heat until the oil is hot, but not smoking. Add the garlic and reduce to medium-low heat for about 2 minutes. The garlic should not color or burn.
Once the noodles are ready, pull them out of the pot with tongs or a pasta fork, let them drain back into the pot momentarily and add them directly to the skillet. The clingy starchy water will help thicken our sauce. Toss with the garlic and oil.
And now it's just add and mix. Add the cream to the skillet and toss. Add the cheese to the skillet and toss. Add the thyme and black pepper to the skillet and toss. Add the trout to the skillet and mix thoroughly.
Simmer over medium heat until the sauce thickens. Serve hot near a cardiologist. The fat from the trout will mix with the fat from the cream and cheese and infuse everything with a wonderful flavor.
If you want to microwave leftovers, add a splash of water (and I mean a teaspoon or less) to your container with the pasta and nuke. Make sure you aren't violating any "no fish in the microwave" rules at your office.