| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Salads, Pasta, Fish |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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