Linguine,Clams in Pernod Sauce

Ingredients:
24 small littleneck clams
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 Tbs shallots, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

Directions:
Bring water for linguine to a boil in an 6-8 quart pan.
While water is heating, heat olive oil in a skillet over med-high heat. Add fennel seeds and saute quickly for about 1/2 minute.
Add the shallots and saute for 1 minute,
then add tomatoes and garlic.
Cook until tomatoes soften 2-3 minutes.
Add wine, water, Pernod, and red pepper flakes and bring to a boil.
Add the clams, cover and cook until the clams open - 5 -7 minutes.
When the pasta water comes to a boil,
add the linguine and cook until al dente.
Add cooked linguine, butter and parsley to clams
and toss over low hear until pasta is covered in sauce.
Season with salt and pepper and serve immediately.