June 13, 2017
Dinner, Main Dish, Shellfish,
Pasta, Linguine, Vegetables, Fennel, Budget-Friendly, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Clams more
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"From one of our national supermarkets and their free monthly magazine March '17."
Rinse clams well in cold water and drain.
Melt butter in a large frying pan over medium heat and add the leek and fennel and cook for 8 minutes or until soft and then add wine and cook until it has almost evaporated.
Add clams to the pan, cover with a lid and cook for 8 minutes or until the clam shells open.
Meanwhile, cook pasta according packet instructions, drain and keep warm.
Add cream to the clams, season with cracked black pepper and reheat for 2 minutes.
Serve pasta topped with clams and sauce and finish with the fennel fronds and parsley, to serve
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