Linguine with Bay Scallops, Fennel, and Tomatoes

Ingredients for Linguine with Bay Scallops, Fennel, and Tomatoes

• 230g linguine

• 45 ml extra jungfruolja, uppdelad

• 1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds

• 1 medelstor lök, halverad, tunt skivad

• 450g bay scallops

• 1 170g container cherry tomatoes, halved if large

• 1 tablespoon Pernod or other anise-flavoured liqueur

• 4 tablespoons chopped fresh parsley, divided

• 1 lemon, cut into 4 wedges

How to make Linguine with Bay Scallops, Fennel, and Tomatoes

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 120ml 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 pepper. Sauté until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.

Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in centre, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.

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

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