| 280 g | spaghetti |
| 1 kg | clams |
| 3 cloves | garlic |
| 2 | onions |
| 1 | chili |
| 1 tbsp | fennel seeds |
| 4 tbsp | olive oil |
| 100 ml | white wine |
| 100 g | butter |
| parsley for serving | |
| salt | |
| pepper |
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.
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.
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!
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