Lemon pasta with salmon, pistachios and chives

PROCEEDINGS

For the pasta with fresh salmon, lemon and chives, thinly slice the onion, keeping aside the bright green tops, and the leek. Put them in a pan with extra virgin olive oil and a little water: saute over low heat until vegetables are transparent.

Meanwhile, Rinse the salmon, deprive him of the bones and skin and get it into chunks of approximately half a centimeter. Add it to the Pan, salt and pepper and cook over high heat for a minute or two, until it changes color. Add the finely chopped parsley and toasted pistachios and coarsely chopped.

Boil the pasta in salted water and drain it al dente, putting aside a little of the cooking water. Stir-fry the dough with a little’ cooking water, butter and lemon juice and whisk together until a creamy emulsion. Next, add the salmon sauce, the chopped chives and lemon zest. Serve the pasta with lemon and fresh salmon, chives and pistachios garnishing the plate with the green florets of finely chopped onion, salmon eggs, little chives and pistachios.

THE PAIRING: We suggest a white wine of Campania, a Falanghina dei Campi Flegrei Doc, produced by Grotta del Sole:  a white wine with intense aromas of fruit, dry taste and with a strong minerality. Ideal for this seafood recipe.