Salmon and courgette sauce, in extra virgin olive oil, ready to heat for coating pasta.
This ragù combines salmon and courgettes, cooked in extra virgin olive oil. Prepared in Campania.
It is heated for a few minutes over a low heat and coats short pasta or tagliatelle. A little cooking water helps bind the sauce.
A little lemon zest or fresh dill at the time of serving lightens the dish.
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