Paccheri pasta with salmon

To make the paccheri pasta with salmon, first bring a pot filled with plenty of water to a boil to cook the pasta. Meanwhile, remove the skin from the salmon 1 and dice the flesh into ½–¾-inch (1-2 cm) cubes 2. Chop the chives finely 3.

Once the water has reached a boil, add a pinch of salt and then the paccheri, which will need to cook for around 20 minutes or the time stated on the package 4. While the pasta is cooking, lightly fry the garlic in some oil in a large pan, then add the salmon 5. Season with salt and pepper 6 and fry over high heat for 2-3 minutes, stirring gently to keep the salmon cubes from breaking.

Pour in the white wine 7 and allow it to evaporate completely, then lower the heat and remove the garlic from the pan. Finally, add the olives 8, stir gently, and turn off the heat 9.

Now, place the robiola cheese in a bowl, add one ladleful of cooking water from the pasta 10 and stir until you get a creamy sauce 11. Pour the robiola cream into the pan with the salmon 12 and stir gently to combine.

Once the paccheri is al dente, drain and add to the pan with the salmon 13, stirring over low heat just long enough to mix the pasta into the sauce 14, then turn off the heat and sprinkle over the chives 15.

For the finishing touch, add the grated lime zest 16, dress with a dash of oil 17, and then serve your paccheri pasta with salmon 18.