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.

No additional tips available.

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

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.

Linguine and Clams with Tomato-Fennel Salsa

How did you like this recipe?

Frequently Asked Questions