Smoked trout pasta with goat cheese and basil

It started with the beautiful two-pound trout Kevin bagged yesterday. 

Today was warm enough to fire up the grill, and so it ended with a smoked trout pasta dish that I won’t give you the recipe for because it’s embarrassingly similar to the clam sauce I made yesterday, except with trout, goat cheese, and chicken stock instead of clams, hot pepper, and tomatoes.

Coming soon: Kevin’s foolproof trout-smoking method

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