Black Pepper Angel Hair with Smoked Salmon
Submitted by sadhna
Silky angel hair pasta swirled in a bold black pepper cream sauce with white wine, clam juice, and Parmesan, crowned with buttery smoked salmon and a dill-kissed quick creme fraiche. Date night dinner in under an hour.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
40 minThis is the kind of dish that makes people think you went to culinary school.
Black pepper angel hair gets tossed in a rich cream sauce built on white wine, clam juice, garlic, and whole peppercorns, then finished with a generous shower of Parmesan.
Each plate is topped with slices of smoked salmon and a cool dollop of homemade creme fraiche that melts right into the hot pasta.
The contrast between the warm, peppery noodles and the cool, smoky salmon is what makes this one unforgettable.
Chef Tips
- Reduce the cream at a gentle simmer, not a boil, or it can break and turn grainy.
- Fresh angel hair cooks in about 45 seconds, so have your sauce ready before the pasta hits the water.
- Whip the heavy cream to medium peaks only before folding in the sour cream for a proper quick creme fraiche.
- Use champagne vinegar specifically; its mild brightness lifts the sauce without overpowering the salmon.
Ingredients
Directions
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 volume, then strain and dispose of garlic and peppercorns.
Add wine reduction to reduced cream and reserve.
With electric mixer, whip 8 oz heavy cream to medium 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” sauté 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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