Linguine with Clams and Fennel
Linguine with Clams and Fennel is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring a large pot of salted water to a boil.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
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).
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.
Divide among bowls.
Drizzle with oil; garnish with fennel fronds and fennel pollen.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.