---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BLACK PEPPER ANGEL HAIR WITH SMOKED SALMON
  Categories: Seafood
       Yield: 4 servings
  
 -----------------------------------SAUCE-----------------------------------
       1 qt Heavy cream
       1 c  Clam juice
       1 c  Dry white wine
       6    Whole garlic cloves; 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 Salt
 
 ----------------------------------TOPPING----------------------------------
       8 oz Smoked salmon
       8 oz Heavy cream
       1 c  Sour cream
       4    Sprigs fresh dillweed
  
   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. This recipe comes
   from Chef Susan Pickard, 411 West Italian Cafe, Chapel Hill, NC (HOME OF
   THE TARHEELS!!). Hope you enjoy! Judy Garnett/pjxg05a ~---- O.K. cj This is
   not exactly a “Diet Meal”, but if you cut down the fat on this one, let me
   know. I love it this way, but am interested in cutting down on fat wherever
   possible.  Best regards, Judy Garnett/Raleigh
          FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 02/15 11:34 AM TO: ELAINE
   RADIS   (BGMB90B) FROM: JUDY GARNETT (PJXG05A) SUBJECT: R-MM SALMON SPREAD
   Hi Elaine, Saw the info about the new Round Robin and will get the soup
   recipes in to Robbie a.s.a.p. Thought you might like to see this “local
   restaurant” recipe.
  
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