Name: Clam Linguine with Porcini, Tomato and Fennel
Yield: 4
Ingredients: 30g/1oz dried porcini mushrooms; 2 fennel bulbs, trimmed, cored and finely chopped; 4 tbsp extra virgin olive oil, plus extra to serve; 3 garlic cloves, finely chopped; ½ tsp chilli flakes, plus extra to taste; 200g/7oz whole tomatoes, peeled and chopped (canned or fresh); 150ml/5fl oz dry white wine; About 40 fresh clams in shell, cleaned (you can use canned if you like); 1 small bunch of parsley, leaves roughly chopped; 400g/14oz linguine (or spaghetti); salt and freshly ground black pepper

VMG Recipes