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Pasta with smoked trout, basil & buffalo mozzarella


  • Cook the pasta in well salted, boiling water until al dente. Drain well.
  • Put the remaining ingredients with seasonings in a large bowl. Then add the pasta and toss well.
  • Serve the pasta in individual bowls with good crusty bread on the side.


  • 400 gm linguine or similar pasta
  • sea salt & freshly ground pepper
  • 1 punnet cherry tomatoes, quartered
  • 1-2 small smoked trout, flaked
  • 1 buffalo milk mozzarella (flor di latte), diced
  • 1 small red chilli, seeded & finely sliced
  • 1 cup small fresh basil leaves, torn
  • ½ cup extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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