In a saucepan of boiling salted water blanch the carrots for 2 minutes, drain them in a sieve, and refresh them under cold water. In a heavy saucepan cook the leek in the butter over moderately low heat, stirring occasionally, until it is softened, add the wine, and boil the mixture until the liquid is reduced by half. Add the broth and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture until the liquid is reduced by half. Stir in the blanched carrots and the spinach, boil the sauce, stirring occasionally, for 2 minutes, and keep it warm, covered. In a kettle of boiling salted water boil the Linguine until it is al dente, drain it, and in a serving bowl toss it with the sauce. Season the pasta with salt and pepper and sprinkle it with the Parmesan. Serves 4 to 6 pasta 30