Whole Wheat Linguine With Manila Clams And Baby Fennel

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3/4 pound whole wheat linguine or fettuccine

1/4 cup extra-virgin olive oil

2 baby fennel bulbs or 1 medium fennel bulb—halved, cored and cut into 1/4-inch dice

2 garlic cloves, chopped

3 dozen Manila or littleneck clams, scrubbed and rinsed

2/3 cup dry white wine

1/4 cup coarsely chopped flat-leaf parsley


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