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Playing Curtis Stone’s 8-Minute Bolognese


  • 1 pound linguine
  • 2 cups heavy cream
  • Zest of 1 lemon
  • 1 pound fresh salmon, finely chopped
  • 2 tablespoons fresh chives, finely chopped


Serves: 4-6


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.