Linguine and clams with fennel and orange salad recipe
 Simple, quick and authentic – linguine alle vongole is an Italian classic, served here alongside a vibrant fennel and orange salad. 1 fennel bulb, thinly sliced and green fronds reserved for garnish 1 orange, peeled and sliced 50g/1¾oz Taggiasca olives, stones removed and left whole2 tbsp extra virgin olive oil ½ orange, juice onlysalt and freshly ground black pepper 50g/1¾oz pomegranate seeds, to garnish 1 fennel bulb, thinly sliced and green fronds reserved for garnish 1 orange, peeled and sliced 50g/1¾oz Taggiasca olives, stones removed and left whole 2 tbsp extra virgin olive oil ½ orange, juice only salt and freshly ground black pepper 50g/1¾oz pomegranate seeds, to garnish 200g/7oz linguine2 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 500g/1lb 2oz clams, scrubbed and debearded125ml/4fl oz white wine handful fresh flatleaf parsley, roughly chopped squeeze lemon juice1 tomato, seeds removed and finely chopped 50g/1¾oz breadcrumbs, toastedcrusty bread, to serve 200g/7oz linguine 2 tbsp extra virgin olive oil 2 garlic cloves, finely sliced 500g/1lb 2oz clams, scrubbed and debearded 125ml/4fl oz white wine handful fresh flatleaf parsley, roughly chopped squeeze lemon juice 1 tomato, seeds removed and finely chopped 50g/1¾oz breadcrumbs, toasted crusty bread, to serve Method To make the salad, arrange the fennel and orange slices on a plate and scatter over the olives. Whisk together the oil, orange juice and a little salt and pepper in a small bowl or jug and pour over the salad. Scatter over the pomegranate seeds and green fennel fronds and set aside. To make the linguine, bring a large saucepan of lightly salted water to the boil and cook the linguine according to the packet instructions. Meanwhile, heat the oil in a deep frying pan with a lid, add the garlic and sweat for 1 minute. Discard any clams with broken shells and any that refuse to close when tapped. Stir in the clams, then pour in the wine. Cover with a lid, shake the pan and cook for a couple of minutes until the clams have opened up – discard any that remain closed. Add the parsley, followed by the drained linguine. Mix together well and keep cooking for a minute or so. Add the lemon juice and tomatoes and stir together. Ladle into pasta bowls and top with the breadcrumbs. Serve immediately with the salad alongside and bread to mop up the juices. To make the salad, arrange the fennel and orange slices on a plate and scatter over the olives. Whisk together the oil, orange juice and a little salt and pepper in a small bowl or jug and pour over the salad. Scatter over the pomegranate seeds and green fennel fronds and set aside. To make the salad, arrange the fennel and orange slices on a plate and scatter over the olives. Whisk together the oil, orange juice and a little salt and pepper in a small bowl or jug and pour over the salad. Scatter over the pomegranate seeds and green fennel fronds and set aside. To make the linguine, bring a large saucepan of lightly salted water to the boil and cook the linguine according to the packet instructions. To make the linguine, bring a large saucepan of lightly salted water to the boil and cook the linguine according to the packet instructions. Meanwhile, heat the oil in a deep frying pan with a lid, add the garlic and sweat for 1 minute. Discard any clams with broken shells and any that refuse to close when tapped. Stir in the clams, then pour in the wine. Cover with a lid, shake the pan and cook for a couple of minutes until the clams have opened up – discard any that remain closed. Add the parsley, followed by the drained linguine. Mix together well and keep cooking for a minute or so. Add the lemon juice and tomatoes and stir together. Meanwhile, heat the oil in a deep frying pan with a lid, add the garlic and sweat for 1 minute. Discard any clams with broken shells and any that refuse to close when tapped. Stir in the clams, then pour in the wine. Cover with a lid, shake the pan and cook for a couple of minutes until the clams have opened up – discard any that remain closed. Add the parsley, followed by the drained linguine. Mix together well and keep cooking for a minute or so. Add the lemon juice and tomatoes and stir together. Ladle into pasta bowls and top with the breadcrumbs. Serve immediately with the salad alongside and bread to mop up the juices. Ladle into pasta bowls and top with the breadcrumbs. Serve immediately with the salad alongside and bread to mop up the juices.