foodporn

Ingredients - 4 servings:

·       Black Spaghetti from my fav Little Italy supermarket

·       3 tablespoons extra-virgin olive oil plus more for drizzling

·       1  fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds and more for garnish

·       2 garlic cloves, chopped

·       1 red onion, chopped

·       4 peppadews or 1 red chilli pepper

·       1 teaspoon cognac or 1 t tablespoon white wine

·       1 cup of Crème fraiche

·       3 pounds clams (Buy it on a Saturday Rotterdam Blaak market for 5 Euros! )

·       Salt & black pepper

Preparation 

·       Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 1 cup pasta cooking liquid.

·       Meanwhile, heat 3 Tbsp. oil in another large heavy pot over medium heat. Add chopped fennel and garlic, onion, peppers; cook, stirring often, until softened but not browned, 2–3 minutes. Add cognac and Crème fraiche, then clams.

·       Increase heat to high. Cover and cook until clams open, 4–7 minutes, depending on size of clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).

·       Add the cooked pasta to the pan with the clams; increase the heat to medium-high or high and toss to combine. Remove from the heat; season with salt and pepper to taste. Divide among individual bowls and garnish with the parsley. Serve immediately. YUM!!!'

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