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Linguine with Clams and Fennel

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Linguine with Clams and Fennel Randy Harris

Using fennel three ways—bulb, fronds, and pollen (or seeds)—adds great depth of flavor to this quick dish.

Ingredients

Makes 6 servings

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

  1. Step 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.

    Step 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).

    Step 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.

    Step 4

    Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.

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Reviews (2)

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  • This was good, but a little bit bland. If I make it again, I would add more fresh fennel, double the fennel seed, and maybe add some onion. I would also think about adding more wine or adding more flavoring to the broth.

    • hvitale

    • Alexandria, VA

    • 1/22/2014

  • Finishing the pasta in the clam broth really develops a nice coating of sauce on the pasta, and the sprinkle of the fennel pollen over the dish is a really nice flavor punch. Use a high-quality Italian pasta if you can and splurge on a small tin of fennel pollen.

    • dementad

    • Seattle, WA

    • 1/4/2013

Tags Pasta Linguine Italian European Clam Shellfish Seafood Fennel Root Vegetable Vegetable Main Dinner Dairy Free Nut Free Quick Easy Weeknight Meals Bon Appétit

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