1 tbsp olive oil
About 10oz fennel (ideally baby fennels) - thinly sliced
2 tbsp capers, drained
½ cup dry white wine
1 tsp lime rind, finely grated
1 tbsp fresh lime juice
9 oz smoked salmon, cut in strips
6 oz sour cream
8 oz baby spinach leaved
¼ cup fresh chives, finely chopped (optional)
Cook fettuccini according to package instructions and drain.
In the meantime, heat the olive oil in a frying pan and add fennel and capers. Cook until fennel starts to soften. Add the wine, lime rind and juice and bring to a quick boil. Once boiled, reduce the heat and allow to simmer (uncovered) for about 5 minutes.
Add the sliced salmon and fennel to the hot pasta and combine. Stir in spinach and sour cream. Top with fresh chives and serve immediately.