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-----------------SAUCE----------
1 qt Heavy cream
1 c Clam juice
1 c Dry white wine
6 Whole garlic cloves; peeled
2 ts Whole black peppercorns
2 tb Dillweed
1 tb Champagne vinegar
3/4 c Grated parmesan cheese
16 oz Blk pepper angel hair pasta
2 ts Salt
----------------------------------TOPPING----------------------------------
8 oz Smoked salmon
8 oz Heavy cream
1 c Sour cream
4 Sprigs fresh dillweed
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 volumbe, then strain &
dispose of garlic and peppercorns. Add wine reduction to reduced cream and
reserve. With electric mixer, whip 8 oz heavy cream to med. peaks, then
add sour cream and whip until blended. (The chef calls this "quick creme
fraiche"). In boiling, lightly salted water, cook pasta (if fresh) for 45
seconds or to desired donenesss. Drain in collander and cool by running
cold water through it to halt cooking. In 10-12" 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 oz smoked salmon, a
dollop of creme fraiche and a sprig of dill. Serves 4.
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