Linguine with Bay Scallops, Fennel, and Tomatoes

Ingredients

• 1 medium fennel bulb
• 1 medium onion
• 1 6-ounce container cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• 8 ounces linguine
• 1 pound bay scallops
• 1 lemon
• + 2 more ingredients
• • 4 tablespoons fresh flat-leaf parsley
  • 1 tablespoon Pernod or other anise-flavored liqueur

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. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and peppe...

View full recipe at Epicurious