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