- 3/4 pound whole wheat linguine or fettuccine
- 1/4 cup extra-virgin olive oil
- 2 baby fennel bulbs or 1 medium fennel bulb—halved, cored and cut into 1/4-inch dice
- 2 garlic cloves, chopped
- 3 dozen Manila or littleneck clams, scrubbed and rinsed
- 2/3 cup dry white wine
- 1/4 cup coarsely chopped flat-leaf parsley
How to make this recipe
- In a large pot of boiling salted water, cook the linguine until al dente; drain.
- Meanwhile, in a large saucepan, heat the olive oil. Add the diced fennel and chopped garlic and cook over moderate heat until the fennel is softened, about 10 minutes. Add the clams and the white wine, cover the saucepan and cook over moderately high heat until the clams open, about 5 minutes. Discard any clams that do not open.
- Add the cooked linguine to the clams and toss over moderate heat until the pasta is well coated, about 2 minutes. Sprinkle with the chopped parsley and season with salt. Transfer to warm bowls and serve right away.
There are only about 200 acres of vineyards in Marin County, which is about 30 minutes from Berkeley, California, but they produce some very good wines. For this simple seafood pasta, look for a Riesling, which has a crisp minerality that brings out the briny snap of the Manila clams.