Black Pepper Angel Hair with Smoked Salmon

Makes 4 servings

Ingredients:

Sauce:

1 quart heavy cream
1 cup clam juice
1 cup dry white wine
6 whole garlic cloves, peeled
2 teaspoons whole black peppercorns
2 teaspoons salt
2 tablespoons dill weed
1 tablespoon champagne vinegar

16 ounces black pepper angel hair pasta
3/4 cup grated Parmesan cheese

Topping:

8 ounces heavy cream
1 cup sour cream
8 ounces smoked salmon
4 sprigs fresh dill weed

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 clam juice/wine reduction to reduced cream and
reserve.

In boiling, lightly salted water, cook fresh pasta for 45 seconds. If
using packaged pasta, cook according to package directions. Drain in
colander and cool by running cold water through it to halt cooking.

With electric mixer, whip 8 ounces heavy cream to medium peaks, then
add sour cream and whip until blended. This is also known as "quick
creme fraiche".

In a 10 to 12 inch 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 ounces smoked salmon, a
dollop of creme fraiche and a sprig of dill.






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