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 1tb parmesan.
Arrange salmon beside each serving of pasta, garnish with parsley.
Season with salt and pepper.
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