Instructions

Prepare the Pasta:
1. Bring a large pot of salted water to a boil.
2. Once boiling, add the paccheri and cook for about 20 minutes or according to the package instructions.

Prepare the Salmon:
3. In the meantime, remove the skin from the salmon and cut it into cubes of about 1-2 cm.
4. Finely chop the chives.

Sauté the Garlic:
5. In a large pan, sauté the garlic in extra virgin olive oil.
6. Add the salmon, season with salt and pepper, and cook over high heat for 2-3 minutes, stirring gently to avoid breaking the cubes.

Deglaze with Wine:
7. Deglaze with the white wine and let it evaporate completely.
8. Lower the heat, remove the garlic, and add the olives, mixing gently. Turn off the heat.

Prepare the Robiola Cream:
9. In a bowl, mix the robiola cheese with a ladle of pasta cooking water until creamy.
10. Pour the robiola cream into the pan with the salmon and mix gently.

Combine Pasta with Sauce:
11. When the paccheri are al dente, drain them and add to the pan with the salmon.
12. Mix over low heat just long enough to combine the pasta with the sauce.
13. Season with finely chopped chives and lime zest.

Serve:
14. Drizzle with a little raw olive oil and serve your salmon fusilli.