Cook the spaghetti or linguine according to package instructions in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.

Stir in the fresh spinach and cook until wilted, about 2 minutes.

Gently fold in the flaked smoked trout and lemon juice, mixing until everything is well combined.

Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add a little reserved pasta water until you reach your desired consistency.

Season with salt and pepper to taste.

Serve immediately, garnished with fresh parsley and grated Parmesan cheese if desired.