Seafood Linguine With Fennel Salad

• 7 ounces linguine pasta
• 1 tablespoon olive oil
• 1/2 red onion finely chopped
• 1 clove garlic thinly sliced
• 1 green chili thinly sliced
• 1/2 cup white wine
• 10 mussels scrubbed, de-bearded
• 14 ounces cherry tomatoes Italian, in tomato juice
• 8 shrimp peeled, de-veined, tails intact
• fennel salad
• 1 baby fennel bulb thinly sliced, reserve fronds
• 2 cups arugula
• 1/2 red onion thinly sliced
• 1 tablespoon pine nuts toasted
• 1 tablespoon lemon juice
• 3 tablespoons oil
• 1 teaspoon 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, tomatoes, shrimp, fennel salad, baby fennel, arugula, red onion, nuts, lemon juice, oil, mustard

Taken from www.yummly.com/recipe/Seafood-Linguine-with-Fennel-Salad-1401113 (may not work)