Campanelle with Fennel and Shrimp - Lidia

Ingredients

• 1 teaspoon kosher salt, plus more for the pasta water
• 1 medium fennel bulb, trimmed, quartered, plus 1/2 cup chopped reserved tender trimmings and fronds
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, crushed and peeled
• 1 pound medium shrimp (about 40 to 50), shelled, deveined, tails removed, and cut in half crosswise
• 2 tablespoons unsalted butter
• 1 medium leek, white and light-green parts, halved crosswise and thinly sliced
• 1 pound campanelle
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine