Name: Linguine with Bay Scallops, Fennel, and Tomatoes
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients: 8 ounces linguine; 3 tablespoons extra-virgin olive oil, divided; 1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds; 1 medium onion, halved, thinly sliced; 1 pound bay scallops; 1 6-ounce container cherry tomatoes, halved if large; 1 tablespoon Pernod or other anise-flavored liqueur; 4 tablespoons chopped fresh parsley, divided; 1 lemon, cut into 4 wedges

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Linguine with Bay Scallops, Fennel, and TomatoesLisa Hubbard

Light and fresh, this pasta dish is brightened with a squeeze of lemon juice. A V-slicer is the ideal tool for thinly slicing the fennel. For an even healthier option, try using whole wheat pasta.

Recipe notes

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