Linguine with Clams and Fennel

By DreiFromBK

Cooking clams with sautéed fennel and leeks infuses them with flavor. They’re fanastic with this chile-laced pasta from chef Erling Wu-Bower.

Ingredients

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 3 leeks, white and light green parts only, thinly sliced crosswise (3 cups)
• 3/4 pound linguine
• 1/2 medium fennel bulb, cored and thinly sliced (1/2 cup)
• 2 garlic cloves, minced
• 4 pounds Manila clams, scrubbed
• 1 cup dry white wine
• 1 cup fish stock or low-sodium chicken broth
• 4 teaspoons neonata (see Note), sambal oelek or other chunky chile paste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped parsley
• Kosher salt
• Pepper
• Torn basil leaves, for garnish

Details

Adapted from foodandwine.com

Preparation

Step 1

In a pot, heat 2 tablespoons of the oil. Add the leeks and cook over moderate heat, stirring occasionally, until tender and lightly golden, about 8 minutes. Transfer to a bowl.

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

Meanwhile, in the pot, heat 2 tablespoons of the olive oil. Add the fennel and garlic and cook over moderate heat, stirring occasionally, until the fennel is softened, about 3 minutes. Add the clams, white wine and stock and bring to a simmer. Cover and cook until the clams open, 3 to 5 minutes; transfer the clams to a large bowl as they open. Remove the pot from the heat; discard any clams that don’t open. Reserve 12 whole clams in their shells; shell the remaining clams.

Bring the juices in the pot to a boil and stir in the linguine, neonata, clams and leeks. Add the remaining 1/4 cup of olive oil and toss until the pasta is coated and the juices are thickened. Stir in the lemon 
juice and half of the parsley; season with salt and pepper. Serve the pasta in shallow bowls garnished with basil, the remaining parsley and a drizzle of olive oil.