Linguine with Clam Sauce and Fennel

Enjoy this Linguine with clam sauce and fennel, where the salty clams blend beautifully with the gentle sweetness of fennel. This dish offers a comforting yet sophisticated experience, suitable for a quiet dinner or a special gathering. The combination of textures and mild, appealing flavors makes this pasta dish an excellent choice for any seafood enthusiast. With straightforward preparation steps, it’s accessible even to novice cooks, ensuring a delightful culinary adventure.

Ingredients

• 12 oz linguine, whole
• 2 bulbs fennel, thinly sliced
• 2 cans clams in juice
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup olive oil
• 1/4 cup parsley, fresh, chopped

Instructions

1. Cook the linguine according to package instructions until al dente. Reserve 1 cup of the pasta water for later use.
2. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced fennel and minced garlic. Cook until the fennel is tender and the garlic is fragrant.
3. Pour the white wine into the skillet, then add the clams along with their juice. Let the mixture simmer for about 5 minutes to combine the flavors.
4. Incorporate the al dente linguine into the skillet. Toss everything together to coat the pasta evenly. If the mixture appears too dry, gradually add the reserved pasta water until the desired consistency is achieved.
5. Mix in the chopped parsley. Adjust the seasoning, adding salt and pepper as needed, ensuring the flavors are well balanced.
6. Serve the Linguine with clam sauce and fennel immediately, optionally garnished with additional fresh parsley.

Keywords: Dinner, Seafood, Pasta

Spice Rack: Salt, Pepper

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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