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3/4 lb Smoked salmon cut in strips
2 qt Water
3/4 lb Linguini or spaghetti; dry
2 tb White vinegar
1/2 c Onion; finely chopped
1 c Whipping cream
3/4 c Dry white wine
1 tb Dijon mustard
1/4 c Grated parmesan
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
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