Remove the fine brown scales from the fennel crosses by rubbing and rinsing several times under cold running water.

Drain well and cut off the stem end. Set aside.

Bring a large pot of salted water to a boil. Add the pasta and return to a boil. Cook according to the manufacturer’s instructions or until the pasta is al dente. Remove from heat and drain. Return the pasta to the pot.

Meanwhile, melt the butter in a large skillet over medium heat.

Add the leeks and cook for 2 minutes, stirring often, until the leeks have softened.

Add the fennel crosses and continue cooking for about 3 minutes, or until they start to turn bright green.

Pour in the wine and scrape up any remaining bits from the bottom of the skillet.

Let it simmer until the liquid has reduced by half.

Stir in the cream and bring to a boil.

Let it simmer until the sauce has slightly reduced (about 2 minutes).

Add the shrimp and simmer, stirring, until they are just cooked through and the fennel crosses are tender. Season with salt and pepper.

Pour the sauce over the drained pasta and stir gently.

Garnish with chives and serve.