Ingredients

• 2 tablespoon olive oil
• 3 shallots, finely diced
• 4 cloves garlic, sliced
• 1/4 fennel, thinly sliced
• 1/4 teaspoon chili flakes
• 1/2 cup grape tomatoes, halved
• 1/4 cup Pastis
• 1/2 cup dry white wine
• 1/4 teaspoon saffron
• 1 pound mussels
• 1 pound little neck clams
• 1 tablespoon butter, very cold
• 2 tablespoon fennel fronds, chopped
• 1 tablespoon chervil, chopped

Procedure

1. In a wide risotto pan, heat the olive oil over medium to medium-low heat and add the shallots, garlic, fennel, and chili flakes. Sauté until translucent, fragrant, and tender—about 5 minutes.
2. Add the tomatoes, and sauté another 3 minutes.
 Add the pastis, and reduce.

Add the wine, and reduce.
3. Add the saffron, the mussels, and the clams, and raise the heat to high. Cover, and steam the seafood until it opens—about 5 minutes. Shake in the cold butter to make the sauce creamy.

Toss in the fennel fronds and chervil and serve immediately.