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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 x ca. 450 g | Smoked salmon cut in strips |
| 2 ca. 1 Liter | water |
| 3/4 x ca. 450 g | Linguini or spaghetti; dry |
| 2 Esslöffel | white vinegar |
| 1/2 Tasse | onion finely chopped |
| 1 Tasse | whipping cream |
| 3/4 Tasse | white wine dry |
| 1 Esslöffel | dijon mustard |
| 1/4 Tasse | parmesan grated |
| 1/2 Tasse | Fresh parsley spriggs |
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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
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