Clams, Fennel and Onions

Ingredients

• 1 tablespoons olive oil
• 1 large fennel bulb, sliced 
• 1 large onion, sliced 1/2 rings
• 4 cloves garlic, grated or minced
• Pinch crushed red pepper

• 1/4 cup clam juice
• 2 dozen littleneck clams, scrubbed clean
• 4 tablespoons fresh parsley leaves, roughly chopped
• 1 lemon, zested and juiced

DIRECTIONS

In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic and crushed red pepper and cook for 1 additional minute. Add the clam juice and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up. 

After the clams have opened, add the parsley, lemon zest and juice. Plate over whole wheat linguine