Ingredients
- 1,900 ml water
- 240 ml whipping cream
- 210 gr smoked salmon in (cut)
- 180 ml dry wine (white)
- 130 gr linguini
- 60 gr onion
- 30 ml vinegar (white)
- 20 gr parmesan (grated)
- 16 ml dijon mustard
- 14 gr parsley spriggs (fresh)
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- 0.75 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
