Cognac Sauce
Cut leek in half lengthwise; discarding tough green tops. Wash thoroughly. Chop and put in heavy saucepan; add cream. Bring to a boil, reduce heat and cook at a slow boil until reduced and thickened, about 30 minutes. Add cognac and cook 7 minutes. Remove from heat and puree in blender or food processor to make a smooth sauce. Adjust seasonings. Keep warm.
To Cook Shrimp
Brush shrimp with olive oil and broil or grill, 3 or 4 inches from heat, until opaque; turning once. Gently toss pasta with cream sauce and diced smoked salmon or caviar. Asparagus tips or chives, optional. Mound pasta on warmed serving plates; top with shrimp and garnish with asparagus trips or chives; if desired.
Source: Courtsey of Ocean Garden
