|3/4||lb||Smoked salmon cut in strips|
|3/4||lb||Linguini or spaghetti; dry|
|1/2||c||Onion; finely chopped|
|3/4||c||Dry white wine|
|1/2||c||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 1-3/4 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