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1
In a small bowl, combine the creme fraiche and horseradish and set aside.
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2
Bring a large pot of salted water to boil and add the snap peas. Cook until almost tender, 2-3 minutes, then remove with a slotted spoon, leaving the water behind to cook the pasta. Run cold water over them to stop the cooking, or shock in an ice batch. Leave the pot on the heat.
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3
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the sausage and break up into chunks in the skillet. Cook, stirring only occasionally, until well-browned and nearly cooked through, 5 to 7 minutes.
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4
Add the linguine to the boiling water and cook until al dente. Reserve 1/2 cup of pasta cooking water before draining.
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5
Meanwhile, add the fennel, onion, and shallot to the sausage and cook until soft and fragrant, about 5 minutes more. Stir in the sambal or other chile paste and cook for an additional minute.
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6
Add the wine to the skillet and scrape up any brown bits on the bottom of the pan, bringing the wine to a simmer. Add the clams and cover the skillet with a tight fitting lid and cook, stirring occasionally, until the clams are opened, 3 to 4 minutes.
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7
Add the cooked pasta and the snap peas to the pan and toss well to combine. Add a little pasta water if it seems dry. Just before serving, add the creme fraiche and season to taste with salt and pepper. Toss well to combine and serve immediately.
