Linguine with Red Clam Sauce | Blue Flame Kitchen

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*