Linguine with Bay Scallops, Fennel, and Tomatoes

Linguine with Bay Scallops, Fennel, and Tomatoes
Photo by Lisa Hubbard

Ingredients

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

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

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