- Brown garlic: In a large skillet, heat extra virgin olive oil and brown the poached garlic clove.
- Cook the clams: Add the clams to the pan and brown them. Then add chopped fennel and a dash of water, close with a lid and cook for a few minutes until they open.
- Cook spaghetti: Meanwhile, bring a pot of salted water to a boil and cook Ventigrani spaghetti for about 10 minutes or until desired doneness is reached.
- Mantecare: Shell most of the clams, keeping some with the shells on for decoration. Drain the noodles and transfer them to the pan with the clams, stirring them into the sauce to give them flavor.
- Serving: Create a nest with the spaghetti in the center of the plate, arrange the remaining sauce on top, garnish with the clams in their shells, fresh fennel, and finish with a grating of lemon.
