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