Linguine with Clams and Fennel
- 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
- Produce
- Fennel bulb, small (1/2)
- Seafood
- Clams, small (3 pounds)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Fennel pollen or 1 teaspoon fennel seeds (1 teaspoon)
- Garlic cloves (6)
- Kosher salt (1)
- Olive oil plus more, extra-virgin (3 tablespoons)
- Pasta & Grains
- Linguine (1 pound)
- Beer, Wine & Liquor
- White wine, dry (3/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
53 people saved this recipe.
