200g hot-smoked trout, flaked
100ml extra-virgin olive oil
85g spring onions
80g cherry tomatoes
2 garlic cloves
finely grated zest 1 lemon
Cook the pasta in plenty of gently boiling well-salted water until al dente.
Meanwhile peel the garlic and chop it very finely. Also chop the spring onions. Put the oil in a small pan and fry the spring onions and tomatoes, add the garlic.
Drain the pasta and tip it into a warmed very large serving bowl. Quickly add the lemon zest to the oil, then pour over the pasta. Toss well, add the trout and toss again take care not to break up the trout too much.
Sprinkle some Parmesan and serve.