/05

Black Pepper Angel Hair with Smoked Salmon

Source: Food Downunder

1 qt Heavy cream
1 cup Clam juice
1 cup Dry white wine
6 whole garlic cloves, peeled
2 tsp Whole black peppercorns
2 tblsp Dill weed
1 tblsp Champagne vinegar
3/4 cup Grated parmesan cheese
16 oz Black pepper angel hair pasta
2 tsp Salt

TOPPING
8 oz Smoked salmon
8 oz Heavy cream
1 cup Sour cream
4 sprig fresh dill weed

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 volume, 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 crème fraiche"). In boiling, lightly salted water, cook pasta (if fresh) for 45 seconds or to desired donenesss. Drain in colander and cool by running cold water through it to halt cooking. In 10-12" sauté 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 crème fraiche and a sprig of dill.
Serves 4.