Lumache rigate salad with salmon eggs

  • Difficulty


  • 300 g0SX0043
  • 30 g salmon eggs tinned
  • 1 small bunch chive
  • 2 tbsp lemon juice
  • salt and pepper
Lumache Rigate n° 43


Cook the pasta in a pan with plenty of boiling salted water, drain it al dente. In the meanwhile put some salt and the juice of one lemon in a bowl then mix until the salt melts; add the oil and pepper and blend the sauce well with a fork or with a small kitchen whisk.Rinse the chive, dry it delicately and chop it. Drain the pasta al dente and put it under running water. Toss it a serving dish and dress it with the sauce, mixing delicately.Then add the salmon eggs and the chopped chive, mix well again to fold in the ingredients properly, garnish to taste and serve cold.