Created by ImPat on June 13, 2017
Step 1: Rinse clams well in cold water and drain.
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.
Step 3: Add clams to the pan, cover with a lid and cook for 8 minutes or until the clam shells open.
Step 4: Meanwhile, cook pasta according packet instructions, drain and keep warm.
Step 5: Add cream to the clams, season with cracked black pepper and reheat for 2 minutes.
Step 6: Serve pasta topped with clams and sauce and finish with the fennel fronds and parsley, to serve