@bortipastabar: Linguine al salmone. Bright, creamy, gone in ten minutes. #bortipastabar

King@312 :

What kind of cream is that ?

RMS :

Lookup “fumet de poisson” and add a little bit of that to your sauce 🥰

Kathie :

Can we have a recipe for mussels and pasta?

childofuniverse01 :

For me, tone down the accent and add more lemon zest.

shoukat :

u e Soo cute sir [Laughing][Red heart][Big LOL]

Simply Brooks :

Yes please!

Staffy bulldog dad :

No I’m not eating that. The sauce doesn’t even cling to the pasta. So I’m going to end up with a pool of sauce at the bottom of the plate and dry noodles on top.

Sax :

Capers is the best ingredient 🥰

PÂŔÁ :

I need dill and capers, definitely gonna try

user5770784964171 :

Brother, I love your videos

leofaxas98 :

Linguini not linguine

dynamic.studio.tt :

Thank you for the recipe

Jaden :

I know that cheese and fish is normally sacrilegious, but a good dollop of some good cream cheese and pasta water instead of cream with this dish is heavenly

Deborah Bartley :

Love you..

jayvill :

do you have a cookbook of all these fire looking pastas?

Mamba Mooney :

Needs more salt

emperorroosevelt :

Approve

user7240093993116Светлана! 💞? :

All star ⭐ :

Why do you add the pasta water at the end? What’s the purpose of adding it?

Bourkey 512 :

Beautiful 👌🏼👌🏼

luka.kristian9 :

That salmon is overcooked

Neiha :

Omg my favorite

Coffeez :

I could eat this every day.

XXX :

You are the best chef!!!

Misshellyeah :

I can't wait to try it! maybe tomorrow, I have everything but the lemon.