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Author Notes: Still intrigued by fisheri's A Great Pasta, Waiting for a Recipe (http://www.food52.com/recipes/14460_a_great_pasta_waiting_for_a_recipe), 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
Makes 2 large servings
- 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
- 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.
- This recipe was entered in the contest for Your Best Recipe with Anchovies
- This recipe was entered in the contest for Your Best Fennel
- This recipe was entered in the contest for Your Best Leeks
- This recipe was entered in the contest for Your Best Canned Fish Recipe