Wash clams thoroughly and sort out damaged and opened ones. Add clams to a bowl with cold water and chill for approx. 1 hr. Then add to a colander and drain.
Cook spaghetti until al dente according to package instructions, then transfer to a colander to strain.
- 3 cloves garlic
- 2 onions
- 1 chili
Finely chop garlic and dice onions. Cut the chili lengthwise, remove the core, and cut into fine slices.
Add fennel seeds to a frying pan set over high heat and toast briefly.
- 4 tbsp olive oil
- 100 ml white wine
- 100 g butter
- parsley for serving
Heat oil in a frying pan set over medium-high heat. Add fennel seeds, garlic, onion, and chili and sauté for approx. 3 min. Add clams, wine, and butter and cook, covered, for approx. 6 – 7 min., or until all of the clams are opened. Sort out closed ones. Add spaghetti and heat, while turning, for approx. 1 min. Season with salt and pepper and garnish with parsley. Enjoy!