Clams With Fennel and Tomatoes over Spaghetti

• 36 large fresh cleaned clams
• 1 tablespoon butter
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 cup finely diced fresh fennel
• 12 cup dry white wine
• 3 sprigs fresh thyme
• 1 tablespoon kosher salt
• 1 (450 g) package spaghetti
• 1 cup cherry tomatoes, halved
• fennel, fronds (to garnish)

1. Heat butter in a large saucepan over mediun heat.
2. Add onion and cook until soft.
3. Add garlic, fennel and cook until fragrant.
4. Add wine and thyme; bring to a boil.
5. Add clams, cover and cook covered for 10 minutes stirring occasionally just until shells open.
6. Continue to cook until remaining clams open.
7. Discard any unopened clams.
8. Meanwhile, bring a large pot of water to a boil.
9. Add salt and spaghett, and cook until al dente.
10. Drain, keeping 1 cup (250 mL) of the cooking water aside.
11. Toss with hot fennel mixture and cherry tomatoes- add a little pasta water if necessary.
12. divide between 4 bowls.
13. Top with clams and fennel fronds.

clams, butter, onion, garlic, fresh fennel, white wine, thyme, kosher salt, cherry tomatoes, fennel

Taken from www.food.com/recipe/clams-with-fennel-and-tomatoes-over-spaghetti-60447 (may not work)