- Kosher salt
- 1 pound linguine
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1/2 small fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds and more for garnish
- 6 garlic cloves, chopped
- 3/4 cup dry white wine
- 3 pounds small clams (such as Manila) or cockles, scrubbed
- Freshly ground black pepper
- 1 teaspoon (or more) fennel pollen or 1 teaspoon fennel seeds, toasted and finely ground in a spice mill
- Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 1 cup of pasta cooking liquid.
2. Heat 3 tablespoons oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2-3 minutes. Add wine, then clams. Increase heat to high. Cover and cook until clams open, 4-7 minutes, depending on the size of the clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).
3. Add 1/2 cup reserved pasta cooking liquid to clam juices in a pot; bring to a boil. Add pasta to pot. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce, 2-3 minutes. Season with salt and pepper. Add clams with any juices from the bowl and 2 tablespoons fennel fronds; toss to combine, adding more pasta liquid by tablespoonfuls if dry.
4. Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.
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