Linguine with Clams and Tomato Fennel Salsa

I'm ashamed to say this is directly from Epicurious.com. But it is so delicious and wonderful that I must share it with as many folks as possible. The recipe can also be found here. Please try it.

Ingredients
2 cups chopped seeded tomatoes (about 4 large)
1/2 cup chopped fresh fennel bulb
1/4 cup chopped red onion
3 tablespoons (packed) chopped fresh basil
1 tablespoon olive oil (preferably extra-virgin)
1/2 teaspoon (packed) grated orange peel
2 cups dry white wine
1 teaspoon fennel seeds
1 teaspoon salt
1 large garlic clove, crushed
30 littleneck clams (or 15 cherry stone clams) scrubbed
12 ounces linguine

Directions
Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. Season salsa with salt and pepper.

Bring wine, fennel seeds, salt and garlic to boil in very large pot. Reduce heat, cover tightly and simmer 10 minutes to blend flavors. Add clams. Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open. Using slotted spoon, transfer clams to bowl. Strain clam cooking liquid through fine strainer; return to same pot. Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. Add tomato salsa and bring to simmer. Remove from heat.

Meanwhile, cook linguine in large pot with tomato mixture. Season with salt and pepper; toss to blend. Add clams; stir over medium heat until heated through, about 3 minutes.