INGREDIENTS
Image via Wikipedia
Image via Wikipedia
1/2 bulb fennel, sliced thin
2-3 cloves garlic, minced
1/2 cup fresh parsley, finely chopped
1 15 oz. can diced tomatoes
2 6 oz. cans chopped clams
white wine
olive oil
METHOD
The cool thing about this meal is that the whole thing comes together in the time it takes to cook the linguine.
While the water is coming to a boil for the linguine, you'll have plenty of time to finely mince 2-3 cloves of garlic, chop a small white onion and also chop about half a cup of fresh parsley. As far as the fennel goes, cut the top of that off and then cut it in half from top to bottom, cut one half of that in half again lengthwise and cut it crosswise into thin slices.
Stir the linguine around as you're adding it, so it doesn't stick together, and then use another large deep pan, with a splash of olive oil on medium high heat, to saute the fennel, onion and minced garlic.
Let that soften up for 3-4 minutes and then add a good splash of white wine. Let that cook down and evaporate and then add 1 15-ounce can of diced tomatoes, juice and all and two 6-ounce cans of chopped clams, juice and all.
Bring that up to a simmer to let everything warm through and keep your eye on the linguine and drain that when it's done. It shouldn't take more than 8-10 minutes to cook.
Just before serving, add the chopped parsley so it stays nice and green. Add a pinch of red pepper flakes if you like and then fold the hot, drained linguine into the mix and it's time to eat.
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