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Linguine with Clams and Fennel

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant linguine with clams and fennel is a sophisticated high-protein dish that brings a taste of the Mediterranean coast to your kitchen. The combination of fresh clams, aromatic fennel, and dry white wine creates a light yet deeply savoury sauce that coats every strand of pasta. By using the starchy cooking water to emulsify the juices, you achieve a restaurant-quality finish that perfectly balances the briny sweetness of the seafood with the subtle aniseed notes of the fennel.

Ideal for a quick weeknight dinner or an impressive weekend lunch, this recipe is as nutritious as it is flavourful. Clams are an excellent source of lean protein and essential minerals, making this a healthy choice for seafood lovers. Serve this homemade favourite in warmed bowls with a crisp glass of white wine and plenty of crusty bread to soak up the delicious garlic and fennel-infused juices.

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Ingredients for Linguine with Clams and Fennel

  • Kosher salt

  • 450g linguine

  • 45ml extra-virgin olive oil plus more for drizzling

  • 1/2 small fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds and more for garnish

  • 6 garlic cloves, chopped

  • 180ml dry white wine

  • 1.4kg small clams (such as Manila) or cockles, scrubbed

  • Freshly ground black pepper

  • 1 teaspoon (or more) fennel pollen or 1 teaspoon fennel seeds, toasted and finely ground in a spice mill

How to make Linguine with Clams and Fennel

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Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 240ml pasta cooking liquid.

Meanwhile, heat 45ml oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2-3 minutes. Add wine, then clams. Increase heat to high. Cover and cook until clams open, 4-7 minutes, depending on size of clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).

Add 120ml reserved pasta cooking liquid to clam juices in pot; bring to a boil. Add pasta to pot. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce, 2-3 minutes. Season with salt and pepper. Add clams with any juices from bowl and 2 tablespoons fennel fronds; toss to combine, adding more pasta liquid by tablespoonfuls if dry.

Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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