- 2 cups chopped seeded tomatoes (about 4 large)
- 1/2 cup chopped fresh fennel bulb
- 1/4 cup chopped red onion
- 3 tablespoons (packed) chopped fresh basil
- 1 tablespoon olive oil (preferably extra-virgin)
- 1/2 teaspoon (packed) grated orange peel
- 2 cups dry white wine
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 1 large garlic clove, crushed
- 30 littleneck clams, scrubbed
- 12 ounces linguine
- Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. Season salsa with salt and pepper.
- Bring wine, fennel seeds, salt and garlic to boil in very large pot. Reduce heat, cover tightly and simmer 10 minutes to blend flavors. Add clams. Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.) Using slotted spoon, transfer clams to bowl. Strain clam cooking liquid through fine strainer; return to same pot. Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. Add tomato salsa and bring to simmer. Remove from heat. Meanwhile, cook linguine in large pot with tomato mixture. Season with salt and pepper; toss to blend. Add clams; stir over medium heat until heated through, about 3 minutes.