Linguine With Clams And Fennel

• Kosher salt
• 1 pound linguine
• 3 tablespoons extra-virgin olive oil plus more for drizzling
• 1/2 small fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds and more for garnish
• 6 garlic cloves, chopped
• 3/4 cup dry white wine
• 3 pounds small clams (such as Manila) or cockles, scrubbed
• Freshly ground black pepper
• 1 teaspoon (or more) fennel pollen or 1 teaspoon fennel seeds, toasted and finely ground in a spice mill

1. Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 1 cup pasta cooking liquid.
2. Meanwhile, heat 3 tablespoons oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2-3 minutes. Add wine, then clams. Increase heat to high. Cover and cook until clams open, 4-7 minutes, depending on size of clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).
3. Add 1/2 cup reserved pasta cooking liquid to clam juices in pot; bring to a boil. Add pasta to pot. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce, 2-3 minutes. Season with salt and pepper. Add clams with any juices from bowl and 2 tablespoons fennel fronds; toss to combine, adding more pasta liquid by tablespoonfuls if dry.
4. Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.

kosher salt, linguine, extravirgin olive oil, fennel bulb, garlic, white wine, manila, freshly ground black pepper, fennel pollen

Taken from www.epicurious.com/recipes/food/views/linguine-with-clams-and-fennel-395445 (may not work)