Fennel is one of those vegetables that I like to refer to as a "CSA Special." You're never (or rarely) going to buy it of your own accord, even though you really enjoy eating it when it shows up on your plate at a restaurant. So, when it shows up in your CSA, your thought process goes something like this:
"Sweet! We got fennel this week!"
"..."
"Aw, crap - I have no idea what to do with fennel..."
The first time you see it, you probably take the easy way out: You slice it real thin with a really sharp knife, and use it to garnish salads. Delicious! But let's be honest here - any chump can wield a knife. There's so much more potential in that weird-looking, fluffy-topped bulb... isn't there?
Of course there is! Fennel is a classic match with seafood, and since Liz had a pasta craving this week, I figured we could adapt a recipe for Linguini with Clams and Fennel to be gluten-free! So here we go:
"Sweet! We got fennel this week!"
"..."
"Aw, crap - I have no idea what to do with fennel..."
The first time you see it, you probably take the easy way out: You slice it real thin with a really sharp knife, and use it to garnish salads. Delicious! But let's be honest here - any chump can wield a knife. There's so much more potential in that weird-looking, fluffy-topped bulb... isn't there?
Of course there is! Fennel is a classic match with seafood, and since Liz had a pasta craving this week, I figured we could adapt a recipe for Linguini with Clams and Fennel to be gluten-free! So here we go:
