Cook the tagliolini al nero di sepia in a large pan of salted water per the packet’s instructions, but drain it 2 minutes less than the cooking time indicated on the packet. Reserve 1 ladle full of the pasta water.

Heat 2 tbsp extra virgin olive oil in a large pan, and sauté the shallots over a medium low heat for a few minutes until they start to soften, then add the garlic for a minute.

Add the tomatoes and cook over a medium heat for 2-3 minutes.

Turn up the heat a little, then add the wine and cook until a third of the wine has evaporated away, then add the smoked trout and stir gently for 1-2 minutes until the smoked trout has warmed through. Be careful not to allow the trout to break up.

Add the tagliolini al nero di sepia to the pan along with some of the reserved pasta water and combine so that the juices in the pan combine with the pasta water to form a glossy emulsion.

Season with sea salt and serve by adding a drizzle of oil and parsley.