LINGUINE WITH CLAMS IN SPICY PERNOD SAUCE

Linguine with Clams in Spicy Pernod Sauce image

Provided by Tracy McGillis

Yield Makes 4 servings

Number Of Ingredients 13

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24 small hard-shelled clams such as littleneck or Manila, well scrubbed
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 scallions, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

Steps:

Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.
Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)
While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.