Whole Wheat Linguine with Manila Clams and Baby Fennel

1. 1

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

2. 2

   Meanwhile, in a large saucepan, heat the olive oil.

3. 3

   Add the diced fennel and chopped garlic and cook over moderate heat until the fennel is softened, about 10 minutes.

4. 4

   Add the clams and the white wine, cover the saucepan and cook over moderately high heat until the clams open, about 5 minutes.

5. 5

   Discard any clams that do not open.

6. 6

   Add the cooked linguine to the clams and toss over moderate heat until the pasta is well coated, about 2 minutes.

7. 7

   Sprinkle with the chopped parsley and season with salt.

8. 8

   Transfer to warm bowls and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.