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Black Pepper Angel Hair with Smoked Salmon
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. http://www.neopets.com/refer.phtml?username=duckiewoman |
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