Al Bronzo Linguine with Creamy Prosecco

In this pasta recipe, shallots are slowly steamed with olive oil allowing them to sweeten. Prosecco is added, reduced, and combined with savory chicken broth. Heavy cream adds a lovely depth to this pasta sauce. Smoked salmon is folded in to the creamy sauce along with perfectly al dente Al Bronzo Linguine pasta. This dish is finished with roe, and freshly chopped chives.

Barilla Al Bronzo Linguine is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.