Linguine with Clams and Fennel - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Oliver Strand
Using fennel three ways—bulb, fronds, and pollen (or seeds)—adds great depth of flavor to this quick dish.
Ingredients
- Kosher salt
- 1 pound linguine
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1/2 small fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds and more for garnish
- 6 garlic cloves, chopped
- 3/4 cup dry white wine
- 3 pounds small clams (such as Manila) or cockles, scrubbed
- Freshly ground black pepper
- 1 teaspoon (or more) fennel pollen or 1 teaspoon fennel seeds, toasted and finely ground in a spice mill
Instructions
- 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.
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