Black Pepper Angel Hair With Smoked Salmon

Recipe Ingredients

• --------- SAUCE ---------
• 1.00 qt Heavy cream
• 1.00 c Clam juice
• 1.00 c Dry white wine
• 6.00 Whole garlic cloves; peeled
• 2.00 ts Whole black peppercorns
• 2.00 tb Dillweed
• 1.00 tb Champagne vinegar
• 0.75 c Grated parmesan cheese
• 16.00 oz Blk pepper angel hair pasta
• 2.00 ts Salt
• --------- TOPPING ---------
• 8.00 oz Smoked salmon
• 8.00 oz Heavy cream
• 1.00 c Sour cream
• 4.00 Sprigs fresh dillweed

Recipe Directions

• In generous saucepot, reduce the one quart heavy cream at a gentle simmer until it is half its original volume.


• Meanwhile, in separate, smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar.


• Reduce at a rolling boil to half its original volumbe, then strain & dispose of garlic and peppercorns.


• Add wine reduction to reduced cream and reserve.


• With electric mixer, whip 8 oz heavy cream to med.


• peaks, then add sour cream and whip until blended.


• (The chef calls this ""quick creme fraiche").


• In boiling, lightly salted water, cook pasta (if fresh) for 45 seconds or to desired donenesss.


• Drain in collander and cool by running cold water through it to halt cooking.


• In 10-12" saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended.


• (Sauce will continue to reduce quickly).


• Add cooked pasta to sauce and toss to coat evenly.


• Divide between 4 dishes, topping each with 2 oz smoked salmon, a dollop of creme fraiche and a sprig of dill.


• Serves 4.

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