Black Pepper Angel Hair Pasta With Smoked Salmon Recipes

ANGEL HAIR NOODLES WITH SMOKED SALMON

Steps:

• In a small bowl, combine salmon and scallions, creme fraiche and a generous grinding of black pepper.
• Heat a large pot of boiling salted water. Cook noodles until tender. Drain.
• Toss noodles with salmon mix.

ANGEL HAIR PASTA WITH SMOKED SALMON AND DILL

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.
• Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season win salt and pepper and serve.

BLACK PEPPER ANGEL HAIR PASTA WITH SMOKED SALMON

Steps:

• In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.
• 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.
• With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.
• In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.
• 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.

BLACK PEPPER ANGEL HAIR PASTA WITH SMOKED SALMON

Steps:

• In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.
• 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.
• With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.
• In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.
• 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.

PASTA WITH SMOKED SALMON AND CAPERS

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

ANGEL HAIR PASTA WITH SALMON

Steps:

• Heat oil in a medium frying pan over high heat. Add salmon and cook for 15 seconds each side for rare or to your liking. Remove salmon and place on a plate.
• Add spinach to the same frying pan and cook for 2-3 minutes or until wilted. Transfer spinach to a plate.
• Reduce heat to low, add cream and lemon juice to the same frying pan, over low heat reduce for 2 minutes or until sauce reduces slightly.
• Cook pasta following packet directions. Drain.
• Return to saucepan. Add salmon, spinach and cream sauce. Toss to combine. Season with salt and pepper. Serve.