Clam, Fennel & Leek Pasta

 

 

C L A M,  F E N N E L  &  L E E K   P A S T A

 

 

There’s something about summer and seafood. The season brings with it a sense of abundance with fresh flavours packing a punch. A creamy dish sweetened with leek and white wine, our clam, fennel and leek pasta is the perfect dish for a summer dinner outdoors.

See our recipe below…

 

 

P R E P   T I M E  :   15        C O O K I N G   T I M E  :   2 0         S E R V E S  :    4

 
I N G R E D I E N T S   M E T H O D  

 

2 x 500g packets Vongole clams

20g butter

1 cup finely sliced leek

1 medium fennel, finely sliced, fronds reserved

1/2 cup dry white wine

375 grams fresh linguine

125 ml thickened cooking cream

1/2 cup fresh parsley leaves

 

 

Step 1: Rinse clams well in cold water and drain.

 

Step 2: Melt butter in a large frying pan over medium heat.

Add the leek and fennel and cook for 8 minutes or until soft.

Add wine and cook until it has almost evaporated. Add clams

to the pan, cover with a lid and cook for 8 minutes or until the

clam shells open.

 

Step 3: Meanwhile, cook pasta according to packet instructions,

drain and keep warm.

 

 

Recipe thanks to Woolworths   / Hero image via Food & Wine

 

 

 

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