Linguine with Clams and Fennel
A classic Italian pasta dish combining tender linguine with fresh clams and aromatic fennel in a white wine sauce. The combination of briny clams, sweet fennel, and garlic creates a sophisticated and flavorful seafood pasta.
Ingredients
- •1 tablespoon Kosher salt
- •1 pound linguine
- •3 tablespoons extra-virgin olive oil plus more for drizzling
- •½ bulb small fennel bulb
- •6 cloves garlic cloves
- •¾ cup dry white wine
- •3 pounds small clams
- •1 teaspoon Freshly ground black pepper
- •1 teaspoon fennel pollen
- •toasted and ground
Cooking Instructions
- 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.
10 min
- 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).
10 min
- 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.
5 min
- 4.
Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.
2 min
