LINGUINE WITH RED CLAM SAUCE

Ingredients

• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1/4 tsp red pepper flakes
• 1/4 tsp fennel seed, crushed
• 2 cans (5 oz/142 g each) baby clams
• 1 can (14 oz/398 mL) crushed tomatoes
• 1/2 cup dry white wine
• 1/4 tsp freshly ground pepper
• 16 oz (500 g) linguine
• 1/4 cup chopped fresh parsley
• Freshly grated Parmesan cheese*

Directions

1. To prepare red clam sauce, heat oil in a large non-reactive frypan over medium heat. Add garlic, red pepper flakes and fennel seed; sauté just until garlic turns light golden, about 2 minutes. Do not overcook. Stir in clams and their liquid, tomatoes, wine and pepper. Bring to a boil. Reduce heat and simmer, uncovered, until sauce is slightly thickened, about 10 minutes.
2. Meanwhile, cook linguine according to package directions. Drain, reserving 1/2 cup of cooking water. Combine reserved cooking water, red clam sauce and parsley in a large bowl.
3. Add linguine and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.