Linguine with Clams and Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Using fennel three waysbulb, fronds, and pollen (or seeds)adds great depth of flavor to this quick dish. Ingredients:
kosher salt |
1 pound linguine |
3 tablespoons extra-virgin olive oil plus more for drizzling |
1/2 small fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds and more for garnish |
6 garlic cloves, chopped |
3/4 cup dry white wine |
3 pounds small clams (such as manila) or cockles, scrubbed |
freshly ground black pepper |
1 teaspoon (or more) fennel pollen or 1 teaspoon fennel seeds, toasted and finely ground in a spice mill |
Directions:
1. Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 1 cup pasta cooking liquid.
2. Meanwhile, heat 3 tablespoons oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2-3 minutes. Add wine, then clams. Increase heat to high. Cover and cook until clams open, 4-7 minutes, depending on size of clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).
3. Add 1/2 cup reserved pasta cooking liquid to clam juices in pot; bring to a boil. Add pasta to pot. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce, 2-3 minutes. Season with salt and pepper. Add clams with any juices from bowl and 2 tablespoons fennel fronds; toss to combine, adding more pasta liquid by tablespoonfuls if dry.
4. Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.
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