pasta

 6 Servings

2 whole smoked trout, about 1/2 pound each
1-pound penne, ziti or farfalle (bow ties)
3 tablespoons olive oil or other vegetable oil 2 tablespoons finely chopped shallot
1/2 pound fresh tomatoes-peeled, seeded and chopped-or 1 can (14 ounces) Italian peeled tomatoes-drained, pureed and strained, if desired, to remove the seeds
1 cup half-and-half or light cream
Dash of nutmeg 1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup brandy
Finely chopped Italian fiat-Ieaf parsley and/or freshly grated Pannesan cheese, for garnish

1. Skin and fillet the trout. (Use tweezers to pullout any small, hidden bones.) Cut the fish into l-inch pieces. 2. In a large pot of rapidly boiling salted water, cook the pasta until barely tender, 8 to 10 minutes; drain.

3. Meanwhile, heat the oil in a large skillet. Add the shallot and cook over low heat until soft and translucent, 3 to 5 minutes. Add the tomatoes, cover and simmer for 5 minutes. Add the half-and- half, nutmeg, salt and pepper. Cook for 3 minutes. (The sauce will still be a little thin at this point.)

4. Add the brandy and pasta. Increase the heat to high and cook, tossing frequently, until the pasta is tender but still firm and the sauce thickiris, 2 to 3 minutes. Add the trout and toss over heat until hot, about 30 seconds. Serve on warm plates, garnished with parsley and/or cheese.