Gluten-free Linguine with Clams and Fennel

Ingredients

1 generous amount gluten-free linguine

3 tablespoons extra-virgin olive oil

1  fennel bulb, finely chopped, plus 3 tablespoons coarsely chopped fennel fronds

3 garlic cloves, chopped

1/2 cup dry white wine

1/2 to 1 can canned clams

Parsley

Freshly ground black pepper, red pepper and salt, to taste

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Be extra cautious with this — you do not want to overcook the pasta, because then it will break when you add it to the fennel in the pan later. Drain, reserving 1/2 cup pasta cooking liquid.

2. Meanwhile, heat oil in another large pan over medium heat. Add chopped fennel and garlic. Cook, until softened. Add wine, cover and cook about 7 minutes.

3. Add some of the reserved pasta water and bring to a simmer. Add the canned clams, pasta and some fennel fronds. Toss constantly until pasta is al dente and has soaked up some of the sauce, about 3 minutes. (Remember not to overcook the clams.)

4. Season with salt, black pepper and red pepper. Garnish with remaining fennel fronds and parsley.