Linguine with Clams and Fennel

Name: Linguine with Clams and Fennel
Ingredients: Kosher salt; 1 pound linguine; 3 tablespoons 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; 3/4 cup dry white wine; 3 pounds 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

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- Kosher salt - 1 pound linguine - 3 tablespoons extra-virgin olive oil plus more for drizzling - 1/2 small fennel bulb, finely chopped, plus 2 tablespoons

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Ingredients

Kosher salt
1 pound linguine
3 tablespoons 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
3/4 cup dry white wine
3 pounds 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