1.) 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 water.
2.) Meanwhile, heat 3 Tbsp. oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2–3 minutes. Add wine, clams, and clam juices from 1 of the cans. Increase heat to high.
3.) Add 1/2 cup reserved pasta cooking liquid to clam juices in pot; bring to a boil. Add pasta to pot. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce, 2–3 minutes. Season with salt and pepper, divide among bowls, and garnish with fennel seeds.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 34 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 63mg||19 %|
|Sodium 44.2mg||2 %|
|Potassium 318.7mg||8 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 44.6g|
|Protein 12.1g||17 %|
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Calories per serving: 270
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