Ingredients
- 35 ounces clams (2 x 500 grams packets vongole clams)
- 20 grams butter
- 1 cup leeks, finely sliced
- 1 fennel bulb (med bulb, finely sliced, fronds reserved)
- 1/2 cup dry white wine
- 375 grams linguini pasta (fresh)
- 125 ml thickened cooking cream
- 1/2 cup parsley (leaves, fresh)
How to Make
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Step 1: Rinse clams well in cold water and drain.
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Step 2: 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.
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Step 3: Add clams to the pan, cover with a lid and cook for 8 minutes or until the clam shells open.
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Step 4: Meanwhile, cook pasta according packet instructions, drain and keep warm.
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Step 5: Add cream to the clams, season with cracked black pepper and reheat for 2 minutes.
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Step 6: Serve pasta topped with clams and sauce and finish with the fennel fronds and parsley, to serve
We hope you enjoy this recipe!
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