Simple Simplicity [Linguine with Fennel and Clams]

Isn’t it such a pain when you decide to make a recipe that coins itself ”simple” and it turns out it has to sit or marinade for 12 hours, or calls for a bunch of random ingredients or kitchen equipment you might never use again? 

Simple should be -gasp - SIMPLE.  There is a time and place for those long-winded, 40 ingredient recipes that call for 24 hours of your time and require a sous-vide machine (is that what it’s called? errr.. machine? I’m not very technical, guys) or specific cookware the average person would never have laying around their homes. My knickers get in a bunch over this sort of thing.

Being honest in recipe writing/descriptions is paramount for the people who are just getting their start in cooking and likely don’t understand more complex cooking methods or ingredients. I know when I was clumsily finding my footing in the kitchen, which I still am, I relied heavily on the use of “simple” recipes that helped me understand the basics. And so we’re clear, simple/easy doesn’t have to mean ho-hum, boring or pedestrian. It’s all in using the best ingredients (so you can use fewer), straightforward cooking methods, and clearly explaining the whats and the whys so it all makes sense. 

I made this pasta last week but hadn’t really planned on sharing on here because of it’s almost laughable ease. But as I slurped my way through the bowl, I thought it might be a perfect dish for someone who was just getting grounded in the kitchen and wanted to cook a meal for a loved one that tasted more complex than it’s parts combined.

Linguine with Fennel and Clams
adapted from Bon Appetit 
serves 2 - 4 depending on appetite 

Notes on Clams:

I used BC littleneck clams as they were what my local monger, The Whalesbone Sustainable Retail Oyster and Fish Shop, had on hand. They run from sweet to salty in taste and have a slightly chewy texture (delicious!) when cooked.

If the clams are not shut tightly when you’re ready to cook, toss them. If they do not open once you’ve cooked them, toss them. Clams can leave your pasta tasting gritty if you don’t scrub them well before cooking. It’s absolutely necessary to rinse them as well as scrubbing the shells with a brush if needed. 

1lb linguine
1 cup starchy pasta water
3 tbsp olive oil + extra for garnish
1 small head fennel with fronds (green tops), finely chopped + 3 tbsp fennel fronds
6 cloves garlic, minced
3/4 cup dry white wine
3lbs small clams (littleneck, Manila or cockles), scrubbed
salt and pepper
1tsp fennel pollen or 1 tsp fennel seeds (toasted and fine ground in a spice/pepper mill) 

Bring a large pot of water to a boil and cook linguine 1 minute less than package calls for Al Dente (usually about 9 minutes). Stir frequently so the pasta doesn’t stick to the bottom of the pot. Reserve 1 cup of the pasta water. Strain and toss with a bit of oil so they don’t stick. 

Heat olive oil in a large skillet or pot (one with a lid) over medium heat. Add the garlic and fennel and stir frequently until soft but not browning, about 2-3 minutes. Add the wine and the clams and increase heat to high. Cover and cook until clams open, 4-7 minutes. Remove clams with tongs as they open and place in a bowl. Any clams that do not open should be thrown out. Once all the clams have been removed, add 1/2 cup of the pasta water to the clam juices. Bring to a boil and add pasta, tossing until pasta has reached al-dente; it should be almost cooked but still have a bit of bite in the center, 2-3 minutes. Taste for seasoning and add salt and fresh ground pepper to taste. Add the clams along with any juices in the bowl. Add 1 tbsp fennel fronds along with the pollen or grond fennel - toss to combine. 

Divide among bowls and top with remaining fronds and drizzle of olive oil. Pat yourself on the back and enjoy! 

Wine note: I asked Claire, my go-to wine gal, what might work best with this and she pointed me to a lovely Pouilly Fume from Loire, France. I would highly recommend. I loved it with the dish. 

Comments powered by Disqus