Linguine with Clams and Fennel

1. 1

   In a pot, heat 2 tablespoons of the oil.

2. 2

   Add the leeks and cook over moderate heat, stirring occasionally, until tender and lightly golden, about 8 minutes.

3. 3

   Transfer to a bowl.

4. 4

   In a large saucepan of salted boiling water, cook the linguine until just al dente; drain.

5. 5

   Meanwhile, in the pot, heat 2 tablespoons of the olive oil.

6. 6

   Add the fennel and garlic and cook over moderate heat, stirring occasionally, until the fennel is softened, about 3 minutes.

7. 7

   Add the clams, white wine and stock and bring to a simmer.

8. 8

   Cover and cook until the clams open, 3 to 5 minutes; transfer the clams to a large bowl as they open.

9. 9

   Remove the pot from the heat; discard any clams that dont open.

10. 10

    Reserve 12 whole clams in their shells; shell the remaining clams.

11. 11

    Bring the juices in the pot to a boil and stir in the linguine, neonata, clams and leeks.

12. 12

    Add the remaining 1/4 cup of olive oil and toss until the pasta is coated and the juices are thickened.

13. 13

    Stir in the lemon juice and half of the parsley; season with salt and pepper.

14. 14

    Serve the pasta in shallow bowls garnished with basil, the remaining parsley and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.