Curtis Stone’s 8-Minute Bolognese
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Ingredients
- 1 pound linguine
- 2 cups heavy cream
- Zest of 1 lemon
- 1 pound fresh salmon, finely chopped
- 2 tablespoons fresh chives, finely chopped
Yield
Serves: 4-6
Preparation
Bring a large pot of water to a boil. Liberally salt the water and cook linguine to al dente.
While the pasta cooks, heat heavy cream in a large skillet over medium heat. Add lemon zest and bring to a bubble. Add salmon and cook it in the hot lemon cream, about 5-6 minutes. Add chives, remove from heat and toss with hot pasta.
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