| 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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