Black Pepper Angel Hair with Smoked Salmon

• 1 quart heavy whipping cream
• 1 cup clam juice
• 1 cup white wine dry
• 6 cloves garlic
• 2 teaspoons black peppercorns whole
• 2 tablespoons dill weed
• 1 tablespoon champagne vinegar
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 16 ounces angel hair pasta black pepper
• 2 teaspoons salt
• 8 ounces smoked salmon
• 8 ounces heavy whipping cream
• 1 cup sour cream
• 4 each dill weed sprigs, fresh

1. In generous saucepot, reduce the one quart heavy cream at a gentle simmer until it is half its original volume.
2. Meanwhile, in separate, smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar.
3. Reduce at a rolling boil to half its original volume, then strain and dispose of garlic and peppercorns.
4. Add wine reduction to reduced cream and reserve.
5. With electric mixer, whip 8 oz heavy cream to medium peaks, then add sour cream and whip until blended.
6. (The chef calls this "quick creme fraiche").
7. In boiling, lightly salted water, cook pasta (if fresh) for 45 seconds or to desired donenesss.
8. Drain in collander and cool by running cold water through it to halt cooking.
9. In 10-12" saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended.
10. (Sauce will continue to reduce quickly).
11. Add cooked pasta to sauce and toss to coat evenly.
12. Divide between 4 dishes, topping each with 2 oz smoked salmon, a dollop of creme fraiche and a sprig of dill.
13. Serves 4.

cream, clam juice, white wine, garlic, black peppercorns, dill weed, champagne vinegar, parmesan, black pepper, salt, salmon, heavy whipping cream, sour cream, dill weed sprigs

Taken from recipeland.com/recipe/v/black-pepper-angel-hair-smoked--5379 (may not work)