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Linguine with Clams and Fennel

Food & Wine
  • minutes
  • Serves 4

INGREDIENTS

4

lbs Manila clams

1

Basil, leaves

1/2

Fennel bulb, cored and thinly sliced (1/2 cup), medium

2

Garlic cloves

3

Leeks

2 tbsp

Parsley

1 cup

Fish stock or low-sodium chicken broth

1 tbsp

Lemon juice, fresh

3/4 lb

Linguine

1

Kosher salt

1

Pepper

1/2 cup

Olive oil, extra-virgin

1 cup

White wine, dry

4 teaspoons neonata (see Note), sambal oelek or other chunky chile paste