Fennel and Mussels Alfredo

Name: Fennel-and-Mussels Alfredo
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cloves garlic (thinly sliced); 1 fennel bulb (large halved, cored and very thinly sliced, fronds reserved); ½ teaspoon crushed red pepper; 2 pounds mussels (scrubbed); ¾ cup dry white wine; ¼ cup Pernod; 1 pound linguine; 1 cup heavy cream; Kosher salt; Black pepper; ¼ cup Parmigiano-Reggiano (freshly grated)