400g Bartolini egg strangozzi
100g salmon
1 lime
Bartolini extra virgin olive oil
Salt and pepper q.s.

Marinate the salmon with the lime for an hour more or less.
Then cook in a pan the salmon slice with a drizzle of extra virgin olive oil and pepper.
In the meantime, cook strangozzi in a pot of boiling salted water and, at the end of cooking time, mix pasta with the condiment and serve it up with some slices of lime.