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Title: Black Pepper Angel Hair With Smoked Salmon
Serves: 4

Ingredients:

	---------	SAUCE ---------
1.00	qt	Heavy cream
1.00	c	Clam juice
1.00	c	Dry white wine
6.00		Whole garlic cloves; peeled
2.00	ts	Whole black peppercorns
2.00	tb	Dillweed
1.00	tb	Champagne vinegar
0.75	c	Grated parmesan cheese
16.00	oz	Blk pepper angel hair pasta
2.00	ts	Salt
	---------	TOPPING ---------
8.00	oz	Smoked salmon
8.00	oz	Heavy cream
1.00	c	Sour cream
4.00		Sprigs fresh dillweed

Instructions:
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 volumbe, then strain & dispose of garlic and peppercorns.
Add wine reduction to reduced cream and reserve.
With electric mixer, whip 8 oz heavy cream to med.
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" 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 oz smoked salmon, a dollop of creme fraiche and a sprig of dill.
Serves 4.