Recipe: Linguini with Fennel, Spicy Sausage and Clams

The CSA share this week had another fennel bulb in it, and in the course of poking around the interweb I found a recipe that looked like fun (Thing One is off boating again, which means the rest of us can enjoy clams for dinner).  I tweaked it just a bit; the original is here.





Linguini with Fennel, Spicy Sausage and Clams

2 tablespoons (1/4 stick) butter
2 tablespoons minced garlic
1 yellow onion, chopped
1 fennel bulb, cored and chopped
1 teaspoon fennel seeds, crushed
1/2 pound spicy Italian sausages, casings removed
1 tablespoon chopped fresh oregano
1 14.5-ounce can diced tomatoes, undrained
1 cup dry white wine
2 pounds littleneck clams, scrubbed
1/4 cup chopped fresh parsley
3/4 lb. linguini, cooked and drained

Melt butter in heavy large skillet over medium heat. Add garlic, onion, fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any that do not open), about 5 minutes. Serve over linguini, garnished with parsley.