Black Pepper Angel Hair Pasta With Smoked Salmon

1. 1

   In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.

2. 2

   Meanwhile, in a smaller pot, combine clam juice, wine, garlic, peppercorns, salt, 2 tablespoons dill, and vinegar. Reduce at a rolling boil to half its original volume. Strain, and dispose of garlic and peppercorns. Add wine reduction to reduced cream. Reserve.

3. 3

   With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.

4. 4

   In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.

5. 5

   In a 10 to 12 inch 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 ounces smoked salmon, a dollop whipped sour cream mixture, and a sprig of dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.