This dish uses our Vermont trout and is delicious as a first course or an entree. –Longwood Inn, Marlboro, Vermont
Bring water to a boil and cook fettuccini as directed. In 12-inch saute pan melt butter with olive oil; add capers, shallots, sweet peppers, tomato, and wine; saute rapidly for 3-4 minutes. Add trout and heavy cream. Reduce heat and let simmer 4 minutes to slightly thicken. Toss with hot drained fettuccini, sprinkle with pine nuts, and serve on warm plates. Put pepper and cheese on right before serving.