Ingredients

• 8 oz linguine

• 3 Tbs 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 clove garlic, crushed

• 1 pound bay scallops

• 1 6-ounce container cherry tomatoes, halved if large

• 1/3 cup dry white wine

• 4 tablespoons chopped fresh parsley, divided

• 1 lemon, cut into 4 wedges

• Crushed red pepper flakes

Instructions 

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.

2. 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 5 minutes. Add garlic and sauté until fragrant. Using slotted spoon, transfer to medium bowl.

3. Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. 

4. Deglaze the pan using the white wine. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. 

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