Salmon And Fennel Spaghetti

• 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

1. Cook the pasta in large saucepan of boiling water according to package directions. Drain.
2. 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.
3. Toss hot pasta, salmon and fennel mixture in a large bowl. Gently stir in the creme fraiche and spinach. Serve sprinkled with chives.

olive oil, baby fennel bulbs, capers, white wine, lime peel, lime juice, salmon, crueme fraueeche, baby spinach leaves, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/34521 (may not work)