Smoked Salmon Penne with Capers and Dill on a Lemon Cream
	LEMON CREAM   2 Tbs    butter, unsalted   .5 medium    fennel bulb   1 medium    leeks   2 cups    white wine, dry   1.25 cups    cream   .25 cups    lemon juice, fresh   2 Tbs    Pernod liqueur (optional)     PASTA   500 g    penne rigata   2 Tbs    olive oil   1 medium    red onions   1 Tbs    garlic, minced   .25 cups    capers   .5 cups    white wine, dry   4 Tbs    butter, unsalted   4 cups    spinach leaves   .25 cups    dill, fresh   375 g    smoked salmon   185 g    mascarpone cheese (optional)     1 Prep: Finely chop fennel and leeks. Finely slice red onion and smoked salmon. Chop spinach leaves and dill. 2 Lemon Cream: Sweat fennel and leeks in butter for 5 minutes until softened. Add the white wine and optional liqueur and simmer, uncovered until the liquid is reduced by half. 3 Allow to cool slightly and then purée the mixture in food processor or blender until smooth. Transfer to a clean saucepan, return to a medium-high heat and whisk in the cream. Simmer until cream coats the back of a spoon. Remove from the heat and whisk in lemon juice, sal and white pepper to taste. Keep warm. 4 Pasta: Cook penne to al dente. Heat olive oil over a medium heat, add onions and sauté for 3 minutes, add garlic and capers. Cook for 2 minutes and then deglaze pan with wine. Add butter, spinach, salmon, dill and penne to pan and toss until just warmed through. Season to taste with salt and freshly ground black pepper. 5 To serve: Ladle portion of lemon cream into warmed pasta bowls. Divide the pasta between the bowls and garnish with a dollop of mascarpone cheese (if desired) and a sprig of dill.   Servings: 4   Copyright © 2006, The Gourmet Saint