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.
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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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