Step 1

In a large frying pan, melt the butter over moderate heat. Add the leeks and salt and cook, stirring occasionally, until the leeks are tender, about 10 minutes.

Step 2

Add the broth, increase the heat to moderately high, and simmer until the liquid is reduced to about 1/4 cup. Stir in the cream and bring to a simmer. Reduce the heat and simmer until slightly thickened, 2 to 3 minutes. Stir in the turkey, parsley, and pepper.

Step 3

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce.