Time: 1 ora
Difficulty: Facile

Bringing to the table unique dishes, which are also very tasty, is not always easy.
Today I propose a half pacchero with salmon and the fine olives taggiasche.

Features:
Oliva taggiasca is a typical product of Liguria and in particular of the Province of Imperia.
Taggiasca olive is small, very fleshy, dark and wrinkled, with unmistakable characteristics of taste and delicacy, is a rare and precious variety: from one hectare of olive grove in fact are obtained about twenty quintals of these olives compared to sixty-100 tons of other qualities.
historical notes:
The origins are pre-Roman and date back to the techniques introduced by the Greeks of Marseilles from 590 BC. C. which consisted in the grafting of domestic olive trees on wild wild olive trees of the Mediterranean maquis. It is so called because it arrived in Taggia, brought here by the monks of San Colombano, coming from the monastery island of Lerino.
notes:
Taggiasche olives in brine have a fruity taste, strong-sweet and sometimes spicy: they are excellent to serve as an aperitif, essential to decorate the classic tomato and mozzarella and in the traditional rabbit Ligurian.

Ingredients for 4 people
250 g Half a Teff Pacchero
1 clove of garlic
350 g fresh salmon in slices
150 g cherry tomatoes
60 g taggiasche olives
½ glass of still white wine
1 small bunch of chopped parsley
Extra virgin olive oil
Salt up

Proceeding
Take the garlic and peel with the help of a knife, chop finely and place in a pan with two tablespoons of extra virgin olive oil, let it brown.
Meanwhile cut the salmon into cubes and add to the garlic, mix with a spoon and after a few minutes blend with the wine, let evaporate over low heat without covering the pan.
Remove the stalk from the tomatoes, wash and cut into 4 parts, add to the salmon and cook everything together for about 5 minutes, add to finish the olives and season with salt.
Boil a pot with plenty of water, when it has come to a boil, season with salt and cook the pasta for about 8 minutes, at the end of cooking drain and add to the pan with the salmon.
Mix everything well over a high heat, sauté and wrap the pasta from the dressing.
If necessary add a couple of ladles of cooking water to mix well, serve in individual dishes.
Sprinkle with chopped parsley before serving.