6 clams fennel spicy Recipes

olive oil, red bell pepper , cut into 2 x 1/3-inch strips, fennel bulb, with fronds bulb cored, sliced, fronds chopped for garnish, hot italian sausage, casings removed , sausages coarsely crumbled, fennel seeds, crushed with mortar and pestle, clam juice, clams, fresh , scrubbed, chopped fresh oregano (or about 2 tsp dried )

hard-shelled clams such as littleneck or manila, well scrubbed, fennel seeds, coarsely crushed, olive oil, scallions, finely chopped, minced garlic, tomatoes, seeded and chopped, dry white wine, water, pernod, dried hot red pepper flakes, dried linguine, unsalted butter, chopped fresh flat-leaf parsley

butter, chopped onion, chopped fennel, fennel seeds, crushed, spicy italian sausages, casings removed, chopped fresh oregano, diced tomatoes in juice, dry white wine, manila clams or littleneck clams, scrubbed, chopped fresh parsley

linguine, shrimp (about 24), shelled , leaving tails intact, and deveined if desired, olive oil, dried hot red pepper flakes , or to taste, dry white wine or vermouth, onion, chopped fine (about 3/4 cup), minced garlic , or to taste, tomato paste, chicken broth, fennel bulb (sometimes called anise, about 1 lb), trimmed and chopped coarse, yellow bell pepper , cut into thin strips, very hot water, crumbled saffron threads, a 14- to 16-oz c n whole tom toes, dr ined nd chopped, or 2 cups cherry tom toes, qu rtered, fish stock (available at many fish markets and specialty food shops) or bottled clam juice, fresh spinach , coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed), chopped fresh parsley leaves