Ingredients:
1 lb linguine
3 tbsp butter
3 Calabrian chili peppers, minced
1 cup chicken broth
1/2 cup white wine
1/2 small fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds for garnish
4 garlic cloves
1 lemon zested
2 pounds littleneck clams
kosher salt and pepper to taste
2 tablespoon chopped fresh parsley leaves
Directions:
Bring a large pot to a boil with salt. Cook the pasta according to the package instructions, drain well.
Melt butter in a large saucepan over medium high heat. Add garlic and calabrian chili peppers, stirring frequently, until fragrant, about 1 minute. Add the white wine. Reduce the wine for 1 minute. Stir in the chicken broth. Chicken broth gives it a buttery personality. Season with salt and pepper, to taste.
Bring to a boil and reduce heat and simmer for about 1-2 mins. Add the clams and lemon zest. Cover with a tight fitting lid and cook until the clams have opened, 5-8 mins. Discard any unopened clams. Add in the fennel when the clams have opened, cover again and let the fennel soften.
Stir in the pasta. Toss with sauce 2 to 3 mins, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley and fennel fronds. Serve with bread for mopping up remaining juices.
