Whole Wheat Linguine With Manila Clams And Baby Fennel
|Whole wheat linguine pasta/Whole wheat fettuccine||3⁄4 Pound|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Fennel bulbs/1 medium fennel bulb-halved||2 Small, cored and cut into 1/4 inch dice (Baby Bulbs)|
|Garlic||2 Clove (10 gm), chopped|
|Manila clams/Littleneck clams||3 Dozen, scrubbed and rinsed|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Coarsely chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
1. Bring a large pot of salted water to a boil over high heat. Add the linguine and boil until the pasta is al dente; drain.
2. Meanwhile, in a large saucepan, heat the olive oil. Add the diced fennel and chopped garlic and cook over moderate heat, stirring frequently, until the fennel is softened, about 10 minutes. Add the clams and white wine, coverthe saucepan and cook over moderately high heat until the clams open, about 5 minutes. Discard any clams that do not open.
3. Add the linguine to the saucepan and toss over moderate heat until the pasta is well coated, about 2 minutes. Sprinkle with the parsley and season with salt. Transfer to warm bowls and serve right away.