Black Pepper Angel Hair With Smoked Salmon
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

-----sauce-----
1 quart heavy cream
1 cup clam juice
1 cup dry white wine
6 cloves garlic
2 teaspoons whole black peppercorns
2 tablespoons dillweed
1 tablespoon champagne vinegar
3/4 cup grated parmesan cheese
16 ounces blk pepper angel hair pasta
2 teaspoons salt
-----topping-----
8 ounces smoked salmon
8 ounces heavy cream
1 cup sour cream
4 sprigs fresh dillweed
 

Preparation:

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 and 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 doneness. 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 creme fraiche and a sprig of dill. This recipe comes from Chef Susan Pickard, 411 West Italian Cafe, Chapel Hill, NC