Clams With Fennel And Tomatoes Over Spaghetti

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 36 large fresh cleaned clams
• 1 tablespoon butter
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 cup finely diced fresh fennel
• 1/2 cup dry wine
• 3 sprigs fresh thyme
• 1 tablespoon kosher salt
• 1 (450 g) package spaghetti
• 1 cup cherry tomatoes, halved
• fennel, fronds (to garnish)

Recipe

• 1 heat butter in a large saucepan over mediun heat.
• 2 add onion and cook until soft.
• 3 add garlic, fennel and cook until fragrant.
• 4 add wine and thyme; bring to a boil.
• 5 add clams, cover and cook covered for 10 minutes stirring occasionally just until shells open.
• 6 continue to cook until remaining clams open.
• 7 discard any unopened clams.
• 8 meanwhile, bring a large pot of water to a boil.
• 9 add salt and spaghett, and cook until al dente.
• 10 drain, keeping 1 cup (250 ml) of the cooking water aside.
• 11 toss with hot fennel mixture and cherry tomatoes- add a little pasta water if necessary.
• 12 divide between 4 bowls.
• 13 top with clams and fennel fronds.