Linguine with Bay Scallops, Fennel and Tomatoes

Very healthy, this pasta dish is light and fresh and made brighter by a squeeze of lemon juice.


8 oz. linguine
3 TBSP extra-virgin olive oil, divided
1 medium fennel bulb, halved, very thinly sliced, plus 1 TBSP chopped fennel fronds
1 medium onion, halved, thinly sliced
1 pound bay scallops
1 6-oz container cherry tomatoes, halved if large
1 TBSP Pernod or other anise-flavored liqueur
4 TBSP chopped fresh parsley, divided
1 lemon, cut into 4 wedges


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) Meanwhile, heat 2 TBSP 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) Add remaining 1 TBSP 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) Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 TBSP chopped parsley and 1 TBSP fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 TBSP chopped parsley, and serve with lemon wedges.

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