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1
Set a large pot of water to boil for cooking the linguine.
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2
While waiting for the water to boil, heat 1 Tablespoon of oil in a large skillet over medium-high heat.
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3
Add sliced fennel, onions, and garlic and saute until slightly softened, about 7 minutes.
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4
Season with salt and pepper and transfer to a bowl.
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5
Salt the boiling pasta water and cook the linguine until just tender but still firm to bite, stirring occasionally.
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6
Drain, reserving 1/2 cup of the pasta cooking liquid.
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7
While linguine cooks, add remaining 1 tablespoon oil to skillet.
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8
Add shrimp and scallops, sprinkle with salt, and pour in white wine.
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9
Braise seafood, covered, until just opaque in center and shrimp becomes pink, stirring occasionally, about 2 minutes.
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10
Using a slotted spoon, transfer seafood to the bowl with the fennel-onion mixture.
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11
Add tomatoes to the same skillet and saute until heated through, about 1 minute.
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12
Then return the fennel-onion mixture and seafood to the skillet.
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13
Place drained pasta in a large, heated serving bowl.
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14
Pour the fennel, seafood, tomatoes, and skillet juices on top of the pasta and sprinkle over the chopped fennel fronds and 3 Tablespoons of parsley.
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15
Toss to coat, adding reserved pasta cooking liquid by 1/4 cupfuls if dry.
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16
Sprinkle with remaining chopped parsley, and serve with lemon wedges and red pepper flakes.
