Anchovy

A Clam, Leek and Fennel Sauce Linguini

by:
February 28, 2012
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0 Ratings
A Clam, Leek and Fennel Sauce Linguini
  • Makes 2 large servings
Author Notes

Still intrigued by fisheri's A Great Pasta, Waiting for a Recipe (http://www.food52.com/recipes...), I set out to use the same intoxicating ingredients for this one. This time I added razor clams which I dearly love for their taste and size. You can also use fresh top necks if you like. So here you have a "different" linguini and clam sauce! —inpatskitchen

What You'll Need
Ingredients
  • 1/3 cup olive oil
  • 4 large cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon ground fennel seed
  • 1 cup diced fresh fennel bulb
  • 2 medium leeks (white and light green part) quartered lengthwise and then cut crosswise in small pieces
  • 2 large plum tomatoes, seeded and diced small
  • 1 cup clam broth or juice
  • 4 minced anchovy fillets (oil packed)
  • 2 tablespoons torn fresh oregano leaves
  • 8 ounces dry linguini cooked al dente ( save a little pasta water)
  • 2 4 ounce cans razor clams or 2 to 3 dozen fresh topnecks
  • Salt and pepper to taste
  • Grated parmesan for garnish
Directions
  1. In a large saute pan heat the oil, add the garlic and red pepper and saute for about a minute. Add the ground fennel, the leeks and fresh fennel and continue to gently saute until the leeks soften.
  2. Add the diced tomato and continue to saute until the tomato softens and gives up a little liquid. Add the anchovies and give all a good stir.
  3. Add the clam broth, fresh oregano and clams(with their juice), bring up to a simmer and simmer for about 3 minutes. If using fresh top necks simmer until they open. Taste for salt and pepper.
  4. Stir in the cooked pasta. If need be, add a little of the pasta water, stir it all up and place in a serving bowl. Garnish with the grated parmesan.
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  • TheWimpyVegetarian
    TheWimpyVegetarian
  • LeBec Fin
    LeBec Fin
  • inpatskitchen
    inpatskitchen
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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6 Reviews

TheWimpyVegetarian
TheWimpyVegetarian March 26, 2013
I don't know how I missed this one before - but I've found it now. This is right up my alley!
 
inpatskitchen
inpatskitchen March 26, 2013
It's so good susan..even with using canned clams! Thanks so much!
 
LeBec F.
LeBec F. March 23, 2013
pat, don't you want to change canned to fresh now that you don't have to use canned? i'm def going to make this for my next pasta venture, and i'm going to use shrimp! just a perfect dish! thx again.
 
inpatskitchen
inpatskitchen March 24, 2013
Okay Mindy...I changed it to "either/or". And thanks again! let me know how it goes with the shrimp.
 
LeBec F.
LeBec F. February 28, 2012
pat, VERY nice combo of textures and flavors. i don't know if those sanned clams are decent(i've never seen canned razor clams here in boston and i tend to dislike Roland products) but i would make this in a heartbeat with fresh or frozen clams! thx so much. You really is quite the talent!
 
inpatskitchen
inpatskitchen February 28, 2012
Thanks so much Mindy...Here in metro Detroit I can get Cherrystones and Little Necks and that's about it. I have made this with fresh and it is excellent. I like the razors for canned because they're bigger and have a meatier taste. And since this is a Canned Fish Contest........ I'll try to add a pic of the Roland brand package