Yield: 4 Servings
|¾ pounds||Smoked salmon cut in strips|
|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