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
2 large servings
large cloves garlic, minced
crushed red pepper flakes
ground fennel seed
diced fresh fennel bulb
medium leeks (white and light green part) quartered lengthwise and then cut crosswise in small pieces
large plum tomatoes, seeded and diced small
clam broth or juice
minced anchovy fillets (oil packed)
torn fresh oregano leaves
dry linguini cooked al dente ( save a little pasta water)
4 ounce cans razor clams or 2 to 3 dozen fresh topnecks
Salt and pepper to taste
Grated parmesan for garnish
In This Recipe
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.
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.
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.
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.
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!