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Note on clams: I used BC littleneck clams as they were what my local monger, The Whalesbone Sustainable Retail Oyster and Fish Shop, had on hand.
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They run from sweet to salty in taste and have a slightly chewy texture (delicious!)
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when cooked.
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If the clams are not shut tightly when youre ready to cook, toss them.
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If they do not open once youve cooked them, toss them.
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Clams can leave your pasta tasting gritty if you dont scrub them well before cooking.
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Its absolutely necessary to rinse them as well as scrubbing the shells with a brush if needed.
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Bring a large pot of water to a boil and cook linguine 1 minute less than package calls for al dente (usually about 9 minutes).
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Stir frequently so the pasta doesnt stick to the bottom of the pot.
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Reserve 1 cup of the pasta water.
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Strain and toss with a bit of oil so they dont stick.
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Heat olive oil in a large skillet or pot (one with a lid) over medium heat.
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Add the garlic and diced fennel and stir frequently until soft but not browning, about 2-3 minutes.
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Add the wine and the clams and increase heat to high.
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Cover and cook until clams open, 4-7 minutes.
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Remove clams with tongs as they open and place in a bowl.
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Any clams that do not open should be thrown out.
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Once all the clams have been removed, add 1/2 cup of the pasta water to the clam juices.
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Bring to a boil and add pasta, tossing until pasta has reaches al dente; it should be almost cooked but still have a bit of bite in the center, 2-3 minutes.
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Taste for seasoning and add salt and fresh ground pepper to taste.
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Add the clams along with any juices in the bowl.
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Add fennel fronds along with the pollen, toss to combine.
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Divide among bowls and top with remaining fronds and drizzle of olive oil.
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Pat yourself on the back and enjoy!
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Recipe adapted from Bon Appetit.
