Ingredients
1/3 fennel bulb, chopped
medium onion, chopped
olive oil
grated lemon rind from 1/2 lemon
2-3 cloves garlic, minced
1 cup white wine
1 can clams, drained- reserve juice
1-2 plum tomatoes, chopped
1/3 bunch parsley, chopped
grated parmesan cheese
linguine for 2-3 people
Preparation
In a large frying pan, saute onion and fennel in olive oil. Saute until clear- about 10 mins. Meanwhile, cook linguine until al dente.
Add lemon rind, garlic, reserved clam juice, and wine into pan. Cook for 2-3 mins.
Add tomatoes and clams. Simmer 2 mins.
Toss pasta with clam mixture and parsley.
Serve with grated parmesan cheese.
