Linguine with Bay Scallops, Fennel, and Tomatoes

This was very good. I used some pureed tomato sauce (about 1/4 cup) instead of cherry tomatoes, added hot pepper flakes and 3 cloves of garlic (and forgot the lemon), and it was an elegant but easy pasta dinner. I love cooking with fennel and Pernod!

• lccmalone

• Paris, France

• 10/15/2017

伟大的秘诀——不要太复杂,美味!Loved the mix of textures and fresh flavors -- even reheated the next day. I try not to change recipes too much the first time, but I was making this for a crowd so I increased quantities. Used 2 fennel bulbs and 2 onions plus an 8 oz box of shiitakes sliced medium. Used a package of fresh small San Marzano tomatoes -- very meaty. Also added 1/2 lb small red shrimp to scallops (went well together). Substituted dry white wine for Pernod as not everyone is as fond of anise as I am -- added 1/4 c or so to pan after cooking tomatoes to pick up browned bits (may try Vermouth next time as mentioned by another reviewer.) Used a mix of my own frozen chopped parsley and basil instead of fennel fronds. Added a little pasta water plus some butter for thickening -- I found there was plenty of moisture in the sauce. Used gluten-free pasta but can't see that would make a difference. Everyone scarfed it down. Definitely making this again!

• SuzanneNYC

• Chattanooga, TN

• 4/20/2014

very tasty--I added a clove of garlic and used vermouth instead of the pernod.

• ellensigerson

• denver, co

• 4/2/2014

This is easy and quite delish - but with some changes and additions. Adding garlic along with fennel and onion sauteeing is a must. I used white wine not pernod. I used gluten free pasta. I added more butter, more wine, red pepper flakes, and thickened the liquid a bit with cornstarch. Served over pasta, and sprinkled with parmesan and parsley .. a pretty plate to serve and husband loved it. Could be served to company.

• nanny9

• Naples FL

• 2/26/2014

Surprisingly tasty with bright fresh flavors. I like my pasta simple like this, but I can understand why it might be a bit bland for others. If you think it is, add a tablespoon of chicken stock/paste to the sauce and be sure to cook through. "Better than Boullion' is handy to have on hand for boasting sauces - I use it all the time. (no I don't work for the company).

• brendakb

• Scottsdale, AZ

• 7/14/2013

Very delicious. Secret is to make it and let it sit over low heat for five -ten minutes at end to let the flavors soak into the spaghetti.

• audreym

• 2/26/2012

I thought this was ok. Sorry... I wanted to like it given all the positive reviews on here. But overall I found it bland. The combination of cherry tomatoes, onion and fennel did not impart an impactful flavor, as I was expecting. Nice enough overall but I won't make it again.

• smariel

• ny, ny

• 1/22/2012

I followed the recipe as written and found it delicious, especially for a weeknight meal. The only change I made was to add one clove of chopped garlic along with the onion and fennel. I included the Pernod, which I happened to have in the house, and I found it didn't create too strong a licorice flavor at all. You can definitely omit it, or substitute white wine, in the event you don't have it handy. I did make one small error. Be sure and reserve some of the pasta water, as instructed. You'll probably only need a few tablespoons, but it does help give the mixture a bit more moisture. I omitted it and it was just a tad dryer than I would have liked.

• bocaboy

• Boca Raton, FL

• 1/3/2012

It's almost not fair to say that this is a 4-fork recipe since we changed several things. But I don't think the substitutions/additions would heavily alter the overall outcome. Used white wine instead of pernod and lemon. Shallots instead of onion, plus added garlic. Large scallops instead of bay scallops. Strazzopretti instead of linguine. Excellent dish.

• Anonymous

• washington, dc

• 8/2/2011

I added a few red pepper flakes, seasoned dish with lemon pepper and used white wine instead of pernod. Husband and teenage son loved it, as did I. next time, I will add sliced garlic.

• mspear

• McLean, VA

• 6/6/2011

Great, healthy week night recipe. Make it about once a month and is family favorite. I use whole wheat fettucine and sea scallops from Trader Joe's. A definite keeper.

• lajoie

• San Diego, CA

• 11/19/2010

To be fair, my husband loved this dish. I, however, am the one who writes the reviews and wasn't too impressed. I really enjoy eating scallopd and lingune, but I was not a huge fan of fennel/pernoid. Perhaps I used too much? It wasn't horribe and I will be making it again, for sure.

• whipcreamy

• 7/11/2010

Cooked as written I found the recipe to be quite bland. It was a flashback to the days when healthy eating meant your food had about as much flavor as a piece of cardboard. The licorice flavor of the Pernod was overwhelming and using the pasta water washed away any flavor that may have come from the olive oil, s&p, or sauted onions. My only mistake was not reading the reviews prior to cooking. The suggestions you all have made are fantastic and I can't wait to try it again with the recommended additions and substitions.

• la_nicole

• Killeen, TX

• 7/10/2010

Superb, but no rating b/c I made a bunch of changes.. I fried three slices of chopped bacon and then added the scallops to saute with the bacon and bacon fat. Also, added garlic. a dash of red pepper flakes, tarragon, and lemon zest as others suggested, and used white wine to deglaze pan. Skipped the Pernod. My biggest addition was corn -- about 1/2 cup corn kernels. I've seen other Epi recipes that combine scallops, tomatoes, and corn, so thought it would be a good match. With all these adjustments, this dish was excellent!

• meljake

• Arlington, VA

• 6/25/2010

Really nice dish that's easy to prepare. I made some small modifications based on previous reviewers. I added garlic, crushed red pepper, and 1/3 cup of white wine (to deglaze the pan the scallops were cooked in). I also used basil instead of parsley. I'm really looking forward to making this again!

• rshah16

• Chicago

• 6/14/2010