Salmon And Fennel Spaghetti - cooking recipe

Ingredients

13 oz spaghetti
1 tbsp olive oil
4 None baby fennel bulbs (10 oz), thinly sliced
2 tbsp drained capers
1/2 cup dry white wine
1 tsp finely grated lime peel
1 tbsp lime juice
8 oz sliced smoked salmon, cut into small pieces
3/4 cup creme fraiche
8 oz baby spinach leaves
1/4 cup finely chopped fresh chives

Preparation

Cook the pasta in large saucepan of boiling water according to package directions. Drain.
Meanwhile, heat the oil in a medium skillet on medium heat. Cook the fennel and capers until the fennel softens. Add the wine and lime peel and juice; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the liquid reduces by half.
Toss hot pasta, salmon and fennel mixture in a large bowl. Gently stir in the creme fraiche and spinach. Serve sprinkled with chives.