© Tara Fisher
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

Cooking clams with sautéed fennel and leeks infuses them with flavor. They’re fanastic with this chile-laced pasta from chef Erling Wu-Bower. Slideshow: More Pasta Recipes

How to Make It

Step 1    

In a pot, heat 2 tablespoons of the oil. Add the leeks and cook over moderate heat, stirring occasionally, until tender and lightly golden, about 8 minutes. Transfer to a bowl.


Step 2    

In a large saucepan of salted boiling water, cook the linguine until just al dente; drain.


Step 3    

Meanwhile, in the pot, heat 2 tablespoons of the olive oil. Add the fennel and garlic and cook over moderate heat, stirring occasionally, until the fennel is softened, about 3 minutes. Add the clams, white wine and stock and bring to a simmer. Cover and cook until the clams open, 3 to 5 minutes; transfer the clams to a large bowl as they open. Remove the pot from the heat; discard any clams that don’t open. Reserve 12 whole clams in their shells; shell the remaining clams.


Step 4    

Bring the juices in the pot to a boil and stir in the linguine, neonata, clams and leeks. Add the remaining 1/4 cup of olive oil and toss until the pasta is coated and the juices are thickened. Stir in the lemon 
juice and half of the parsley; season with salt and pepper. Serve the pasta in shallow bowls garnished with basil, the remaining parsley and a drizzle of olive oil.


Chef's Notes

Neonata is an Italian condiment made from salted fish and chiles. It’s available at Italian markets and from Amazon.

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