Linguine with Clams and Fennel Recipe

Name: Linguine with Clams and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil, plus more for drizzling; 3 leeks, white and light green parts only, thinly sliced crosswise (3 cups); 3/4 pound linguine; 1/2 medium fennel bulb, cored and thinly sliced (1/2 cup); 2 garlic cloves, minced; 4 pounds Manila clams, scrubbed; 1 cup dry white wine; 1 cup fish stock or low-sodium chicken broth; 4 teaspoons neonata (see Note), sambal oelek or other chunky chile paste; 1 tablespoon fresh lemon juice; 2 tablespoons chopped parsley; Kosher salt; Pepper; Torn basil leaves, for garnish

Servings: persons

1/2 cup extra-virgin olive oil, plus more for drizzling
3 leeks, white and light green parts only, thinly sliced crosswise (3 cups)
3/4 pound linguine
1/2 medium fennel bulb, cored and thinly sliced (1/2 cup)
2 garlic cloves, minced
4 pounds Manila clams, scrubbed
1 cup dry white wine
1 cup fish stock or low-sodium chicken broth
4 teaspoons neonata (see Note), sambal oelek or other chunky chile paste
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley
Kosher salt
Pepper
Torn basil leaves, for garnish

1
In a pot, heat 2 tablespoons of the oil.
2
Add the leeks and cook over moderate heat, stirring occasionally, until tender and lightly golden, about 8 minutes.
3
Transfer to a bowl.
4
In a large saucepan of salted boiling water, cook the linguine until just al dente; drain.
5
Meanwhile, in the pot, heat 2 tablespoons of the olive oil.
6
Add the fennel and garlic and cook over moderate heat, stirring occasionally, until the fennel is softened, about 3 minutes.
7
Add the clams, white wine and stock and bring to a simmer.
8
Cover and cook until the clams open, 3 to 5 minutes; transfer the clams to a large bowl as they open.
9
Remove the pot from the heat; discard any clams that dont open.
10
Reserve 12 whole clams in their shells; shell the remaining clams.
11
Bring the juices in the pot to a boil and stir in the linguine, neonata, clams and leeks.
12
Add the remaining 1/4 cup of olive oil and toss until the pasta is coated and the juices are thickened.
13
Stir in the lemon juice and half of the parsley; season with salt and pepper.
14
Serve the pasta in shallow bowls garnished with basil, the remaining parsley and a drizzle of olive oil.

442

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.

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

You need 14 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, plus more for drizzling, 3 leeks, white and light green parts only, thinly sliced crosswise (3 cups), 3/4 pound linguine, 1/2 medium fennel bulb, cored and thinly sliced (1/2 cup), and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine with Clams and Fennel

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