Black Pepper Angel Hair Pasta with Smoked Salmon

3
MARBALET 46

"Dill weed is featured prominently in this recipe, and the herb marries well with the smoked salmon."

Ingredients

servings 831 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 831 kcal
  • 42%
  • Fat:
  • 66 g
  • 102%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 1173 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.
  2. 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.
  3. With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.
  4. In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.
  5. 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.
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Reviews

3
  1. 3 Ratings

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The garlic, dill and Salmon made this one a hit with me. I used whole milk instead of cream. Wonderful recipe.

This was a real time taker - to reduce the whipping cream and the wine sauce to 1/2 it's original amount. I would do a regular white sauce and add the salmon to it. It turned out delicious, bu...

Too time consuming and unhealthy for the outcome.