Linguini with Tomato, Basil and Trout.

Had a couple of whole rainbow trout that I had roasted the day before - had cooked them simply in the pan with a couple of whole cloves of garlic, salt and pepper and white wine.

Also, had a huge pile of ripe tomatoes that needed to be cooked, so I made a simple tomato pasta sauce - garlic, onion, the chopped fresh tomatoes and heaps of basil. Cooked this for while, and it smelt and tasted amazing - you don't need to do much to tomatoes this good.

This sauce is perfect with seafood stirred through, like green prawns, pipis, or tuna. So the roasted trout was perfect - I flaked it off the bone and stirred this through the sauce on the boil with some white wine while the pasta cooked. I reserved some of the trout, and marinated it in lemon, olive oil and salt and pepper, which I threw on the pasta just before we ate - with parmasen cheese too of course.

A great weekend lunch pasta with a glass of white now the weather is warming up.