
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
- Ingredients:
- 4 lbs manila or littleneck clams, scrubbed
- 1 pound linguine
- 2 tbsp. parsley, chopped
- 3 cloves garlic, minced
- 1/4 candied lemon, finely chopped
- 1/2 medium fennel bulb, cored and thinly sliced; set aside fronds for garnish
- O&CO. Olive & Wild Fennel Oil
- 7 oz. white wine
- 3 oz. whipping cream
- O&CO. Fleur de Sel Natural Sea Salt
- Freshly ground pepper
- O&CO. Piment d'Espelette
Instructions:
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.
Available Now