Vary the sauce with any tender herbs you have on hand. Top the pasta with our Grilled Sea Scallops and Fennel.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.

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  • Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.

  • Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.

Reviews (1)

4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
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Rating: Unrated
06/21/2008
I have a similiar recipe to this. I use fresh basil, garlic, olive oil and freshly grated pecorino. Yum!