Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----sauce-----
   1      quart         heavy cream
   1      cup           clam juice
   1      cup           dry white wine
   6      whole         garlic cloves -- peeled
   2      teaspoons     whole black peppercorns
   2      tablespoons   dillweed
   1      tablespoon    champagne vinegar
     3/4  cup           grated parmesan cheese
  16      ounces        blk pepper angel hair pasta
   2      teaspoons     salt
                        -----topping-----
   8      ounces        smoked salmon
   8      ounces        heavy cream
   1      cup           sour cream
   4      sprigs        fresh dillweed

Preparation:

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 volume, then strain and 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 doneness. Drain in colander and cool by running cold water through it to halt cooking. In 10-12" sauté 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. This recipe comes from Chef Susan Pickard, 411 West Italian Cafe, Chapel Hill, NC