Clams With Fennel and Tomatoes over Spaghetti

Easy seafood dinner with pasta. Spaghetti, Linguini, Spaghettini, any other long pasta is lovely with this recipe. Serve with a chilled, crisp, semi-dry Reisling style from Vineland Estates VQA; perfect with seafood or chicken dishes. A nice Reif Estate Vidal VQA with its peach flavour and hints of tropical fruit and a refreshing lemony crispness make this wine an easy sipper. Excellent with any seafood salad as well. I have served this recipe with suggested wines to guests; of course I doubled the recipe for "More Please" requests. It is a hit. Serve with a salad of Romaine, Escarole, Endive, with a simple Olive Oil and Balsamic vinegar dressing

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 36  large  fresh cleaned clams
• 1  tablespoon butter
• 1  small onion, finely chopped
• 4  garlic cloves, minced
• 1  cup  finely diced fresh fennel
• 1⁄2 cup dry white wine
• 3  sprigs fresh thyme
• 1  tablespoon kosher salt
• 1 (450 g) package spaghetti
• 1  cup cherry tomatoes, halved
•  fennel, fronds (to garnish)

Directions

1. Heat butter in a large saucepan over mediun heat.
2. Add onion and cook until soft.
3. Add garlic, fennel and cook until fragrant.
4. Add wine and thyme; bring to a boil.
5. Add clams, cover and cook covered for 10 minutes stirring occasionally just until shells open.
6. Continue to cook until remaining clams open.
7. Discard any unopened clams.
8. Meanwhile, bring a large pot of water to a boil.
9. Add salt and spaghett, and cook until al dente.
10. Drain, keeping 1 cup (250 mL) of the cooking water aside.
11. Toss with hot fennel mixture and cherry tomatoes- add a little pasta water if necessary.
12. divide between 4 bowls.
13. Top with clams and fennel fronds.