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