This dish is great to make for large dinner parties as you can scale up and make a big batch as a filler. It leaves your guests happy and fulfilled.
Clams Linguine with Fennel Bulb
Ingredients
- 1 lb. linguine
- 2 lb. clams
- 1 whole garlic, minced
- 2 shallots, minced
- 1 fennel bulb, thinly sliced
- 1 cup white wine
- 1 cup cherry tomato, cut into halves
- 1 cup shredded parmesan cheese
- 1/3 cup cilantro, chopped
- Salt and pepper to taste
- 3 tbsp butter
Instructions
- Place clams in a large bowl, soak with cold water. Soak it for 20 minutes.
- In a wok with high heat, sauté fennel bulb, with olive oil for 2 minutes. Then add shallot, garlic and cook for another 2 minutes. Then add cherry tomato and cook for 2 minutes. Now add clams and white wine, cook until the clams are opened. Remove clams and set it aside.
- For the linguine, add 2 tbsp of salt to the boiling water. Cook and stir occasionally to prevent sticking. Check the package for timing.
- Add butter to the sauce and then add the linguine into the wok, add parmesan cheese, keep tossing the linguine until the sauce is thickened. Then add the clams back. Add as much of the reserved cooking water as needed. Season with salt and pepper. Garnish with cilantro.