What's there to say about this Italian-American classic other than, "red or white?" Linguini with clam sauce comes in either a red tomato-based version, or a white version with cream or white wine. Today we present to you a red version, with a tomato-based, clam-juice infused sauce, dressed up with some fennel and a little dash of anise liqueur. Why the licorice note from the fennel and anise? Trust me. It just goes well with tomato sauce and seafood.
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