Seafood Linguine With Fennel Salad

• 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

1. In a large pot of boiling, salted water, cook pasta following packet instructions. Drain well and return to pan.
2. Heat oil in a medium saucepan on high. Saute onion, garlic and chili 1-2 minutes, until onion is tender.
3. 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.
4. 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.
5. Serve pasta topped with fennel fronds. Accompany with fennel salad.

linguine pasta, olive oil, red onion, clove garlic, green chili, white wine, mussels, italian cherry tomatoes, shrimp, fennel salad, baby fennel bulb, arugula, red onion, nuts, lemon juice, oil, mustard

Taken from recipes-plus.com/api/v2.0/recipes/28607 (may not work)