How to make it

  • In generous saucepot reduce heavy cream at a gentle simmer until it is half its original volume.
  • In a separate smaller pot combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar.
  • Reduce at boil to half its original volume then strain and dispose of garlic and peppercorns.
  • Add wine reduction to reduced cream and reserve.
  • In boiling lightly salted water cook fresh pasta for 45 seconds.
  • Drain in colander and cool by running cold water through it to halt cooking.
  • For topping whip heavy cream to medium peaks then add sour cream and whip until blended.
  • In large sauté pan heat 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 of cream and dill.

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