Pasta and smoked salmon salad

• 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 1tb parmesan.

Arrange salmon beside each serving of pasta, garnish with parsley.

Season with salt and pepper.
 
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