Cold Fennel and Zucchini Noodle Side Salad
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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)
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