Linguine with Fennel and Clams

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. They run from sweet to salty in taste and have a slightly chewy texture (delicious!) when cooked. If the clams are not shut tightly when you’re ready to cook, toss them. If they do not open once you’ve cooked them, toss them. Clams can leave your pasta tasting gritty if you don’t scrub them well before cooking. It’s absolutely necessary to rinse them as well as scrubbing the shells with a brush if needed.

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). Stir frequently so the pasta doesn’t stick to the bottom of the pot. Reserve 1 cup of the pasta water. Strain and toss with a bit of oil so they don’t stick.

Heat olive oil in a large skillet or pot (one with a lid) over medium heat. Add the garlic and diced fennel and stir frequently until soft but not browning, about 2-3 minutes. Add the wine and the clams and increase heat to high. Cover and cook until clams open, 4-7 minutes. Remove clams with tongs as they open and place in a bowl. Any clams that do not open should be thrown out. Once all the clams have been removed, add 1/2 cup of the pasta water to the clam juices. 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. Taste for seasoning and add salt and fresh ground pepper to taste. Add the clams along with any juices in the bowl. Add fennel fronds along with the pollen, toss to combine.

Divide among bowls and top with remaining fronds and drizzle of olive oil. Pat yourself on the back and enjoy!

Recipe adapted from Bon Appetit.