Black Pepper Angel Hair Pasta with Smoked Salmon

3 Reviews Add a Pic
Recipe by  MARBALET

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

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Adjust Servings

Original recipe yields 8 servings



  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)

Rate This Recipe


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, but a regular white sauce takes no time at all and is just as good if not better.



Too time consuming and unhealthy for the outcome.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta


next recipe:

Smoked Salmon Pesto Pasta