Black Pepper Angel Hair Pasta With Smoked Salmon
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Heavy Whipping Cream1 cup
Clam Juice1 cup
White Wine (dry)6 cloves
Garlic2 tsps
Whole Black Peppercorns4 sprigs
Dill Weed (fresh)1 tbsp
White Wine Vinegar3 cup
Grated Parmesan Cheese450 g
Angel Hair Pasta2 tsps
Salt230 g
Smoked Salmon1 cup
Sour CreamDirections:
1
In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume
2
Meanwhile, in a smaller pot, combine clam juice, wine, garlic, peppercorns, salt, 2 tablespoons dill, and vinegar
3
Reduce at a rolling boil to half its original volume
4
Strain, and dispose of garlic and peppercorns
5
Add wine reduction to reduced cream
6
Reserve
7
With an electric mixer, whip 1 cup cream to medium peaks
8
Add sour cream, and whip until blended
9
In boiling, lightly salted water, cook pasta until al dente
10
Drain, and cool by running cold water through it to halt cooking
11
In a 10 to 12 inch saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended
12
Sauce will continue to reduce quickly
13
Add cooked pasta to sauce, and toss to coat evenly
14
Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop whipped sour cream mixture, and a sprig of dill