Seafood Linguine With Fennel Salad - cooking recipe

Ingredients

7 oz linguine pasta
1 tbsp olive oil
1/2 None red onion, finely chopped
1 clove garlic, thinly sliced
1 None green chili, thinly sliced
1/2 cup white wine
10 None mussels, scrubbed, de-bearded
1 (14 oz can) Italian cherry tomatoes in tomato juice
8 None raw shrimp, peeled, de-veined, tails intact
None None Fennel Salad
1 None baby fennel bulb, thinly sliced, reserve fronds
2 cups arugula
1/2 None red onion, thinly sliced
1 tbsp pine nuts, toasted
1 tbsp lemon juice
3 tbsp oil
1 tsp dijon mustard

Preparation

In a large pot of boiling, salted water, cook pasta following packet instructions. Drain well and return to pan.
Heat oil in a medium saucepan on high. Saute onion, garlic and chili 1-2 minutes, until onion is tender.
Add wine and mussels. Cook, covered, 2-3 minutes, until mussels open. Stir in tomatoes and shrimp. Simmer 3-4 minutes, until shrimp change color. Stir pasta through and cook 1 minute, until hot. Season to taste.
To make fennel salad, combine fennel, arugula, onion and pine nuts in a bowl. In a small bowl, whisk together lemon juice, oil and mustard. Season to taste. Drizzle over salad.
Serve pasta topped with fennel fronds. Accompany with fennel salad.