Linguine With Clams And Fennel Food

LINGUINE WITH CLAMS AND FENNEL

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, heat 3 tablespoons oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2-3 minutes. Add wine, then clams. Increase heat to high. Cover and cook until clams open, 4-7 minutes, depending on size of clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).
• Add 1/2 cup reserved pasta cooking liquid to clam juices in pot; bring to a boil. Add pasta to pot. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce, 2-3 minutes. Season with salt and pepper. Add clams with any juices from bowl and 2 tablespoons fennel fronds; toss to combine, adding more pasta liquid by tablespoonfuls if dry.
• Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.

LINGUINE WITH CLAMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
• Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
• Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

LINGUINE AND CLAMS

Steps:

• For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop.
• Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
• Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid.
• For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
• For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well.
• Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half.
• Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water.
• Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.

PASTA WITH CLAMS, WHITE WINE AND SPICY ITALIAN SAUSAGE

Steps:

• Preheat the oven to 350 degrees F.
• Place the clams in a large bowl and cover with cool tap water. Salt the water well and let the clams sit for 20 minutes to an hour to purge them of sand and grit. Drain and scrub the shells well under cold running water.
• Set a large roasting pan across two burners. Heat the olive oil over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes, or until softened. Add the chile, fennel and sausage, and cook for 3 to 4 minutes, stirring occasionally to break up the sausage.
• Once the sausage is nicely browned, deglaze the pan with the white wine. Add the clams and stir everything together until well combined. Arrange the tomatoes on top, add the thyme, and sprinkle with salt and pepper. Transfer the pan to the oven and cook until the clams pop open and the cherry tomatoes are roasted and juicy, 10 to 12 minutes.
• Meanwhile, in a large pot of boiling, salted water, cook the linguine until al dente. When the clams are done, return the roasting pan to the stovetop over high heat. Simmer to reduce excess liquid and to open any clams that are still closed (stirring vigorously with a wooden spoon also helps).
• Taste sauce and season with salt as needed.
• Drain the pasta and transfer it directly into the roasting pan. Add the butter, lemon zest and juice, and the parsley. With tongs, toss everything together to coat the pasta in the sauce.
• Serve topped with plenty of grated pecorino if using.

STEAMED CLAMS WITH FENNEL AND SPICY ITALIAN SAUSAGE

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. Divide among bowls; sprinkle parsley over and serve.

LINGUINE WITH CLAMS IN SPICY PERNOD SAUCE

Steps:

• Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
• Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.
• Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)
• While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.

FENNEL & SEAFOOD LINGUINE

Steps:

• Mix any brown crabmeat with the crème fraîche and cayenne pepper, and set aside. Pull away any tough outer leaves from the fennel bulb (you can keep these to use for stock). Trim the base, and remove the stem (again, reserve these for making stock, if you like). Finely chop the fronds and set aside. Slice the bulb in half along the core, then lay the pieces, cut-side down, on a chopping board. Cut each half into thick slices, then rotate by 90 degrees and chop.
• Heat the olive oil in a large, heavy-bottomed frying pan over a medium heat, add the fennel, shallot, chilli, garlic and a good pinch of sea salt and cook for 8-10 mins, or until the fennel and shallot are have softened. Add the tomatoes and cook for a few minutes more until they start to break down. Tip in the vermouth or white wine, and scrape up any browned bits from the bottom of the pan. Continue to cook until the liquid has reduced by about half, then remove from the heat.
• Meanwhile, cook the linguine in a large pan of boiling salted water, following pack instructions, until just al dente. Reheat the fennel sauce over a medium heat and transfer the pasta directly from its water to the sauce using tongs. Add a good ladleful of the pasta cooking water to loosen the mix, then spoon in the white crabmeat. Stir everything together well to agitate the mixture and emulsify the sauce. Add the crab and crème fraîche mixture, and stir for a few minutes until the sauce is thick and glossy. Stir in the chopped herbs and taste for seasoning - the sauce should be thick, silky and not too runny, so continue to cook until it's the right thickness, if needed. Season with a little lemon juice, then divide between warmed bowls.

LINGUINE AND CLAMS WITH TOMATO-FENNEL SALSA

Steps:

• Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. Season salsa with salt and pepper.
• Bring wine, fennel seeds, salt and garlic to boil in very large pot. Reduce heat, cover tightly and simmer 10 minutes to blend flavors. Add clams. Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.) Using slotted spoon, transfer clams to bowl. Strain clam cooking liquid through fine strainer; return to same pot. Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. Add tomato salsa and bring to simmer. Remove from heat. Meanwhile, cook linguine in large pot with tomato mixture. Season with salt and pepper; toss to blend. Add clams; stir over medium heat until heated through, about 3 minutes.