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Shells With Smoked Trout & Chives Recipe
|Shell pasta/Linguine||7 Ounce (1 Package, Medium Size)|
|Smoked trout||1 (Whole)|
|Half and half/Light cream||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Green beans||12 Ounce, trimmed|
|Chopped fresh chives||4 Tablespoon|
|Chives||1 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 1410 Calories from Fat 335
% Daily Value*
Total Fat 37 g57.2%
Saturated Fat 8.8 g43.8%
Trans Fat 0 g
Cholesterol 44.8 mg
Sodium 588.9 mg24.5%
Total Carbohydrates 183 g61.1%
Dietary Fiber 23.4 g93.4%
Sugars 15.4 g
Protein 83 g165.7%
Vitamin A 65.2% Vitamin C 70.6%
Calcium 19.6% Iron 27.8%
*Based on a 2000 Calorie diet
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.
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.
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.