To serve, pile the pasta in a large bowl in on a platter and sprinkle with the breadcrumbs, a little more parsley, and maybe a drizzle of good olive oil.
A word of warning. Be SURE to save that pasta water. It's very important. I totally forgot to do so and as such, my resulting dish wasn't as stellar as it potentially could have been. Not that there was anything really wrong with it, but the starchy cooking liquid should combine with the white wine, lemon juice and butter to make a light, silky sauce. My sauce was fine, just not at rich.
Anyway, this is a really nice version of the classic Linguini Vongole, but with little twists that make it, in my opinion a little more interesting. The addition of the red onion and fennel is a notable improvement over the original, adding two different layers of sweetness as well as giving the dish a little more substance. The bucatini has a fantastic texture, thick and chewy which contrasts the delicate clams. It's totally worth seeking out if it's not readily available at your local grocery store. Then the toasted, thyme scented breadcrumbs finish the dish with a light, crunch. As you know, I'm a big fan of dishes that have a variety of textures, and this certainly falls into that category. I still think pancetta might be a welcome addition. I'll have to give it a try next time, not matter what Suzanne thinks.
This is the kind of dish that needs to be prepared last minute, but it is quite fast to prepare, so if you have guests it's totally the kind of thing were you can be watching over the pasta while guests hang in the kitchen drinking wine and eating cheese and olives.