Wash and chop the leeks and place them in a pan of olive oil and cook for a few minutes to soften the leeks and color them a little. Salt it to speed up the process, but not too much as smoked salmon will also be salty.
Follow the instructions on you package to cook pasta and then drain it.
Pour cooking cream and a little water (half a deciliter) over the leek, add dill and pepper. Slice your capers and add them. For a few minutes cook then stir in smoked salmon, which cooks in a few minutes and breaks down. When sauce is suitably dense, (if it’s too liquidly, cook it a little more), taste and season more if necessary, otherwise mix the noodles and serve immediately.