Seafood linguine with wild fennel

Preparation:

Preparation: Clean the moscardini, gutting them and depriving them of the beak and eyes. Then put them in a saucepan together with the white wine and tablespoons of oil, the garlic with their peel, the fennel and bring them over a moderate heat, leaving them to simmer, covered, for about 40 minutes. In the meantime, peel the tomatoes, remove the seeds and cut them into strips. When the moscardini are almost ready, boil the linguine in boiling salted water and, meanwhile, in a large pan, sauté the tomato fillets in a thin layer of hot oil (2 tablespoons); add the drained pasta al dente, let it infuse, add the baby octopus with their cooking juices, mix again, add salt, complete with a generous handful of pepper, chopped fennel and serve immediately.