Clams in Fennel Broth with Squid Ink Pasta

Down here in Gainesville, FL, I have the luxury of ocean on both sides and one of them (Gulf side) is home to some great bivalve farmers. One of those - http://www.oystercatchershellfish.com/ - is my go-to CSA for clams and oysters (try grilling the latter sometime!). Last week I got some beautiful topneck clams and put together this dish for friends.

Clams in Fennel Broth with Squid Ink Pasta
 
Ingredients
 
1/3 cup olive oil
1 cup julienned celery 
1 cup julienned fennel, fronds reserved and set aside.
1 cup julienned leeks 
1 cup julienned shallots 
2 tablespoons minced garlic 
2-3 sprigs fresh thyme
6-8 sprigs fresh basil, separated from stems and sliced thinly
1 bay leaf
2/3 cup sun-dried tomatoes in olive oil
12 oz hot Italian sausage (pork, chicken, plant-based will all do)
1 cup white wine 
2 cups clam juice
2 cups vegetable broth
1lb pasta squid ink fettucine
30-40 top neck clams 
Salt and freshly ground black pepper
Toasted baguette, for serving
 
Directions
 

1. Saute the sausage until well browned and fully cooked and set aside.
   
   
2. Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Meanwhile, bring a pot of water large enough to hold the pasta to a boil.
   
   
3. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice and broth, bring to a boil, then reduce to a simmer and cook for 15 minutes.
   
   
4. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Remove the clams with a slotted spoon and set aside. Cook the pasta until about 2 minutes shy of recommended cooking time. Drain the pasta and add to the pot with the broth, fennel, etc., submerge in the liquid, and allow to cook for 2 minutes. Then add in the sun-dried tomatoes and sausage, stir, and season with salt and pepper.
   
   
5. Add a serving of pasta and vegetables to each bowl, then top with clams. Pour over a healthy ladle of broth for each bowl. Sprinkle fennel fronds and basil over each bowl. Serve with the baguette for sopping up the broth.