Linguine With Clams, Fennel, Leeks And Saffron

More from this source
Washington Post


Add a comment


10 ounces dried linguine pasta, preferably whole wheat

1 cup dry white wine

2 sprigs thyme leaves

1 1/2 pounds Manila or littleneck clams, scrubbed

1 tablespoon olive oil

1 cup diced leeks (white and light-green parts from 1 large leek, rinsed well)

1 cup diced fennel (from 1/2 bulb)

1 teaspoon minced garlic (from 2 medium cloves)

1/8 teaspoon saffron threads

1 cup canned crushed tomatoes (seeded and drained)

1 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons chopped parsley, for garnish

You might also like

Linguine And Clam Sauce
Cristina Ferrare
Clams And Linguine
Lulu Powers
Linguini With Clam Sauce
Simply Recipes
Spicy Linguine With Clams Recipe
Real Simple
Linguine With Clam Sauce
Real Simple
Linguine With Clams
Linguine With Creamy Clam Sauce
Framed Cooks
Dad’s Linguini And Clams
Buddy Valastro - Cake Boss
Linguine With Clam Sauce
Framed Cooks
Linguine With Clam Sauce
Real Simple