Linguine with Clams and Fennel

Linguine with Clams and Fennel
Photo by Randy Harris


  • Kosher salt
  • 3 tablespoons extra-virgin olive oil plus more for drizzling
  • ¾ cup dry white wine
  • 2 tablespoons fennel fronds
  • 1 teaspoon fennel pollen
  • 6 garlic cloves
  • 3 pounds small clams (such as Manila) or cockles
  • + 3 more ingredients
    • Freshly ground black pepper
    • ½ small fennel bulb
    • 1 pound linguine

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. Meanwhile, heat 3 tablespoons oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until so...

View full recipe at Epicurious


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