Black Pepper Angel Hair Pasta with Smoked Salmon Recipe

Ingredients <br>- 4 cups heavy whipping cream <br>- 1 cup clam juice <br>- 1 cup dry white wine <br>- 6 cloves garlic <br>- 2 teaspoons whole black peppercorns <br>- 2 tablespoons chopped fresh dill weed <br>- 1 tablespoon white wine vinegar <br>- 3/4 cup grated Parmesan cheese <br>- 1 pound angel hair pasta <br>- 2 teaspoons salt <br>- 8 ounces smoked salmon <br>- 1 cup heavy whipping cream <br>- 1 cup sour cream <br>- 4 sprigs fresh dill weed <br><p></p>Directions <br>step 1: In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume. <br>step 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. <br>step 3: With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended. <br>step 4: In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking. <br>step 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. <br>

Ingredients
- 4 cups heavy whipping cream
- 1 cup clam juice
- 1 cup dry white wine
- 6 cloves garlic
- 2 teaspoons whole black peppercorns
- 2 tablespoons chopped fresh dill weed
- 1 tablespoon white wine vinegar
- 3/4 cup grated Parmesan cheese
- 1 pound angel hair pasta
- 2 teaspoons salt
- 8 ounces smoked salmon
- 1 cup heavy whipping cream
- 1 cup sour cream
- 4 sprigs fresh dill weed

Directions
step 1: In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.
step 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.
step 3: With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.
step 4: In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.
step 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.

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