Preparation:
Bring water to boil, cook pasta until tender; drain.
As pasta cooks, boil vinegar 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 among 4 dinner plates; sprinkle each with 1 tablespoon parmesan. Arrange salmon beside each serving of pasta, garnish with parsley. Season with salt and pepper. |
