Black Pepper Angel Hair with Smoked Salmon

Directions

1. 1

   SAUCE----------------------------------- 1 qt Heavy cream 1 c Clam juice 1 c Dry white wine 6 Whole garlic cloves

2. 2

   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

3. 3

   Meanwhile, in separate, smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar

4. 4

   Reduce at a rolling boil to half its original volumbe, then strain & dispose of garlic and peppercorns

5. 5

   Add wine reduction to reduced cream and reserve

6. 6

   With electric mixer, whip 8 oz heavy cream to med

7. 7

   peaks, then add sour cream and whip until blended

8. 8

   The chef calls this "quick creme fraiche")