Clam & Fennel Linguine



Ingredients:
ane onion, finely chopped
ane bulb fennel, diced
iii cloves garlic, minced
ane teaspoon anchovy paste
1/2 loving cup dry out white wine
8 oz bottled clam juice
nine oz fresh linguine, cooked
50 lilliputian cervix clams
freshly solid set down dark pepper
1/3 loving cup chopped fresh parsley


Directions:
Heat roughly olive petroleum inwards a large, heavy pot. Sauté onion in addition to fennel until translucent. Add garlic in addition to anchovy glue in addition to cook, stirring occasionally until fragrant. Pour inwards vino in addition to clam juice in addition to boil until slightly reduced, 3-5 minutes. Add the clams in addition to pepper to the sauce in addition to simmer, covered, until the clams are fully opened. Toss amongst parsley in addition to pasta.


My thoughts:
I've been on a fennel kicking always since I made that fennel-scallop chowder that was a-mazing. Who knew that fennel paired in addition to hence good amongst seafood? Plus a novel grocery shop opened upwards in addition to they sell it yesteryear the bulb non the pound which I dear because fennel is heavy in addition to in that place is a lot of waste matter since yous don't role the come about stalks or the fronds. So I am no longer paying $7-8 for a bulb of fennel! Hurrah! $2.49 is much easier to swallow, at to the lowest degree until I tin (hopefully!) uncovering it fifty-fifty cheaper at the farmers market. It only adds a lovely, low-cal close floral authorities annotation to the dish spell letting the seafood season actually shine.

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