Linguine with Clams and Wild Fennel - Oliviers & Co.

Linguine with Clams and Wild Fennel

February 08, 2016
PastaWithClamsWildFennel main

No matter what the season, this quick recipe is always satisfying.  Cooking the clams with fennel and garlic infuses them with great flavor.  Finishing with a drizzle of O&CO. Olive & Wild Fennel Oil adds the perfect flavor punch.

Linguine with Clams and Wild Fennel

Serves 4


Rinse the clams and soak them for about an hour in cold, salted water.

Meanwhile, in a medium saucepan add the white wine, sliced fennel, garlic and 1 tbsp. parsley.  Bring to a rolling boil and add the clams.  Cover and cook until clams open, 4-7 minutes depending on the size of the clams.  As clams open, transfer them to a large bowl using tongs. Remove the clams from their shells, leaving a dozen in their shells to be served with the pasta.  Return the saucepan to medium heat and reduce remaining broth by 1/3.  Add the cream and the candied lemon and stir to combine.  Set aside.

Bring a large pot of salted water to a boil.  Add pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking liquid.

Add reserved pasta cooking liquid to clam sauce in saucepan.  Bring to a boil.  Mix the pasta into the sauce and toss until pasta has soaked up the sauce, 1-2 minutes.  Remove from heat and transfer to serving bowl.  Add the remaining parsley.  Season with O&CO. Fleur de Sel Sea Salt and pepper.   Add clams and any juices from bowl.  Garnish with fennel fronds, sprinkle with O&CO. Piment d'Espelette and finish with a drizzle of O&CO. Olive & Wild Fennel Oil.  Serve immediately. 

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