Linguine and Clams with Tomato-Fennel Salsa Recipe

Name: Linguine and Clams with Tomato-Fennel Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped seeded tomatoes (about 4 large); 1/2 cup chopped fresh fennel bulb; 1/4 cup chopped red onion; 3 tablespoons (packed) chopped fresh basil; 1 tablespoon olive oil (preferably extra-virgin); 1/2 teaspoon (packed) grated orange peel; 2 cups dry white wine; 1 teaspoon fennel seeds; 1 teaspoon salt; 1 large garlic clove, crushed; 30 littleneck clams, scrubbed; 12 ounces linguine

Servings: persons

2 cups chopped seeded tomatoes (about 4 large)
1/2 cup chopped fresh fennel bulb
1/4 cup chopped red onion
3 tablespoons (packed) chopped fresh basil
1 tablespoon olive oil (preferably extra-virgin)
1/2 teaspoon (packed) grated orange peel
2 cups dry white wine
1 teaspoon fennel seeds
1 teaspoon salt
1 large garlic clove, crushed
30 littleneck clams, scrubbed
12 ounces linguine

1
Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl.
2
Season salsa with salt and pepper.
3
Bring wine, fennel seeds, salt and garlic to boil in very large pot.
4
Reduce heat, cover tightly and simmer 10 minutes to blend flavors.
5
Add clams.
6
Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.)
7
Using slotted spoon, transfer clams to bowl.
8
Strain clam cooking liquid through fine strainer; return to same pot.
9
Boil until liquid is reduced to 1 2/3 cups, about 7 minutes.
10
Add tomato salsa and bring to simmer.
11
Remove from heat.
12
Meanwhile, cook linguine in large pot with tomato mixture.
13
Season with salt and pepper; toss to blend.
14
Add clams; stir over medium heat until heated through, about 3 minutes.

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chopped seeded tomatoes (about 4 large), 1/2 cup chopped fresh fennel bulb, 1/4 cup chopped red onion, 3 tablespoons (packed) chopped fresh basil, and more.

Yes, Linguine and Clams with Tomato-Fennel Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Linguine and Clams with Tomato-Fennel Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions