Linguine with Clams and Fennel

Ingredients

• 6 servings pepper black freshly ground
• 3 pounds cockles scrubbed (such as Manila)
• 0.8 cup wine dry white
• 0.5 small fennel bulb finely chopped coarsely chopped for garnish
• 1 teaspoon fennel pollen toasted finely ()
• 6  garlic clove chopped
• 6 servings kosher salt 
• 1 pound pasta 
• 3 tablespoons olive oil extra virgin extra-virgin plus more for drizzling

Equipment

• bowl
• pot
• tongs

Directions

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook, stirring occasionally,until almost al dente.
3. Drain, reserving 1 cuppasta cooking liquid.
4. Meanwhile, heat 3 tablespoons oil in anotherlarge heavy pot over medium heat.
5. Addchopped fennel and garlic; cook, stirringoften, until softened but not browned, 2-3minutes.
6. Add wine, then clams. Increaseheat to high. Cover and cook until clamsopen, 4-7 minutes, depending on size ofclams. As clams open, use tongs to transferthem to a large bowl (discard any that donot open).
7. Add 1/2 cup reserved pasta cooking liquidto clam juices in pot; bring to a boil.
8. Addpasta to pot. Cook over high heat, tossingconstantly, until pasta is al dente and hassoaked up some of the sauce, 2-3 minutes.Season with salt and pepper.
9. Add clamswith any juices from bowl and 2 tablespoons fennelfronds; toss to combine, adding more pastaliquid by tablespoonfuls if dry.
10. Divide among bowls.
11. Drizzle with oil;garnish with fennel fronds and fennel pollen.