BLACK ANGEL HAIR PASTA RECIPES

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water; drain.
• Melt butter in a large skillet over medium heat. Add truffle and cook until fragrant. Add pasta and 1/4 cup reserved pasta water. Simmer, tossing a few times, until sauce evenly coats pasta. Season with kosher salt and pepper.
• Divide pasta among serving plates, sprinkle with sea salt, and serve immediately.

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.