Categories: Salads, Pasta, Fish 
      Yield: 4 servings 
  
    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