Pasta Shells with Trout and Fennel Sauce

Cook the pasta in boiling salted water until al dente. Slice the trout fillets diagonally into 1 cm (approximately 1/3 inch) wide strips. Trim the leek and fennel, rinse and cut into thin slices. Reserve the fennel fronds. Sauté the vegetables in hot butter for about 4 minutes, add the anisette and cream and simmer for 5 minutes. Rinse the tarragon, shake dry, pluck the leaves, set 2 tablespoons aside, finely chop the rest and add to the sauce along with the trout. Gently heat and season with salt and pepper.