Yield: 4 Servings
Measure | Ingredient |
---|---|
¾ pounds | Smoked salmon cut in strips |
2 quarts | Water |
¾ pounds | Linguini or spaghetti; dry |
2 tablespoons | White vinegar |
½ cup | Onion; finely chopped |
1 cup | Whipping cream |
¾ cup | Dry white wine |
1 tablespoon | Dijon mustard |
¼ cup | Grated parmesan |
½ cup | Fresh parsley spriggs |
Bring water to boil, cook pasta until tender; drain.
As pasta cooks, boil venegar with onion in a frying pan over high heat until vinegar evaporates, about 2 minutes. Add cream, wine and mustard. Boil, uncovered, stirring often, until sauce is reduced to 1-¾ cups. Add hot drained pasta; lift with forks to coat with sauce.
Divide pasta and sauce evenly amoung 4 dinner plates; sprinkle each with 1 tb parmesan. Arrange salmon beside each serving of pasta, garnish with parsley. Season with salt and pepper.
Found by Fran McGee Source: Sunset Magazine March 1987