Smoked Trout, Lemon, And Chive Pasta

• 1 lb filei calabresi or any medium-length pasta
• 2 tbsp butter
• 1 None leek, sliced
• 1/3 cup dry white wine
• 1/4 cup fish stock
• 1 cup heavy cream
• 1/3 cup fresh lemon juice
• 14 oz whole smoked trout, skin and bones removed, flesh flaked
• 1 handful fresh dill, roughly chopped
• 3/4 cup chopped fresh chives

1. Cook pasta in saucepan of boiling salted water according to package directions, until al dente (about 15 mins). Drain well, return to pan and cover.
2. Melt butter in skillet over medium-high heat. Add leek and a pinch of salt. Cook for 8 mins, until leek is tender, but not colored. Add wine and boil for 2 mins, until almost evaporated.
3. Reduce heat to medium-low, then add stock, cream, lemon juice, trout and most of the dill and chives. Simmer very gently for 5 mins. Season with salt and black pepper, to taste.
4. Add pasta and toss to combine. Spoon into bowls and garnish with remaining dill and chives.

filei calabresi, butter, white wine, fish stock, heavy cream, lemon juice, trout, handful fresh dill, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/29541 (may not work)