bucatini with clams

We recently spent a beautiful weekend at a cottage on the hood canal and the beach was overflowing with clams and oysters. I knew instantly this was what I was going to make for lunch. An absolute favorite of mine and so easy to make. It tastes especially perfect when eaten outside on the beach with a bottle of wine in the sunshine on a crisp November afternoon as we did.

bucatini with clams

serves 4

• 1 1/2- 2 lbs littleneck or other small clams in the shell, scrubbed

• 1 pound spaghetti

• 1/4 cup extra virgin olive oil

• 1 cup fennel bulb finely diced

• 3 cloves garlic, minced

• 1 teaspoon hot red pepper flakes

• 1 1/2 cup white wine

• 1/3 cup chopped fresh Italian parsley

• handful of fennel fronds

Bring a large pot of water to a boil and add enough salt so it tastes like the sea. Meanwhile, soak clams in cold water.

Add bucatini to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Reserve 1/2 cup of the pasta cooking water and set aside. Meanwhile, place a large saucepan over medium heat, and add 2 tablespoons of the olive oil with the fennel. Sauté gently, reducing heat if necessary so it does not brown. Once fennel is softened a bit, add garlic and chili pepper and sauté 1 more minute.

Add wine and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.

Discard any clams that have not opened. Add the parsley, lemon zest and the remaining 2 tablespoons of olive oil and toss to distribute evenly. Transfer to a plate or bowl, and sprinkle with fennel fronds.