Fresh fettucine with salmon cream sauce and bread crumbs with fennel seed

Name: fresh fettucine with salmon cream sauce and bread crumbs with fennel seed
Total time: 25 min
Yield: 4
Ingredients: 1 leeks; 100 ml White wine; 400 ml cooking cream light; 300 gram smoked salmon pieces; 1 teaspoon fennel seed; 1 toe garlic; 1 tablespoon olive oil; 6 tablespoon bread crumbs; 2 tablespoon dill; 200 gram sliced iceberg lettuce with garden herbs; 400 gram fettucine; 4 liter water; 30 gram salt

Ingredients

Directions

Bring the water to the boil with the salt.
Cut the leeks lengthwise in quarters and then in quarter rings.
Put the leeks with the wine in a large frying pan.
Cook uncovered in high heat for about 5 minutes, until a quarter of the wine is left.
Add the cream and reduce to about half in 5 to 10 minutes.
Turn down the heat and add the salmon, season with some extra salt and white pepper.
In the meantime, heat the fennel seeds, the minced garlic, olive oil, some salt and the breadcrumbs in a small frying pan over medium heat for the breadcrumbs.
Keep moving and remove the fire after a few minutes, just before the breadcrumbs turn golden brown.
Let it cool down, chop the dill coarsely and mix through the bread crumbs.
Make the iceberg lettuce to taste.
Boil the fettucine in water as indicated on the package.
Drain and mix the pasta with the salmon sauce.
Serve in warm deep plates and sprinkle the bread crumbs over it.