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Categories:
heavy whipping cream clam juice white wine garlic whole black peppercorns dill weed white wine vinegar Parmesan cheese Pasta salt salmon heavy whipping cream sour cream dill
Viewed: 56 - Published at: 3 years agoIngredients
- 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
Method
- In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.
- 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.
- With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.
- In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.
- 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.
