Linguine With Bay Scallops, Fennel, And Tomatoes

1. 1

   Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.

2. 2

   Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Saute until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.

3. 3

   Add remaining 1 tablespoon oil to skillet. Add scallops and saute until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and saute until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.

4. 4

   Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

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