Linguine with Clams in Spicy Pernod Sauce

• 24 small hard-shelled clams such as littleneck or Manila, well scrubbed
• 1 teaspoon fennel seeds, coarsely crushed
• 3 tablespoons olive oil
• 2 scallions, finely chopped
• 1 tablespoon minced garlic
• 2 large plum tomatoes, seeded and chopped
• 1/2 cup dry white wine
• 1/4 cup water
• 2 tablespoons Pernod
• 1/4 to 1/2 teaspoon dried hot red pepper flakes
• 12 oz dried linguine
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh flat-leaf parsley

1. Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
2. Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes.
3. Add oil and toss to coat clams.
4. Stir in scallions, garlic, and tomatoes, then saute, stirring, until tomatoes begin to soften, 2 to 3 minutes.
5. Add wine, water, Pernod, and red pepper flakes and bring to a boil.
6. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes.
7. (Discard any unopened ones.)
8. While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
9. Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce.
10. Season with salt and pepper and serve immediately.

littleneck, fennel seeds, olive oil, scallions, garlic, tomatoes, white wine, water, pernod, linguine, unsalted butter, parsley

Taken from www.epicurious.com/recipes/food/views/linguine-with-clams-in-spicy-pernod-sauce-103666 (may not work)