Linguine with Grilled Fennel and Sun-Dried Tomatoes

Page 158

| Course Type: Main Courses

(1 review)

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Recipe Review

Marked down because of poor instructions.

The taste combination was interesting, tomatoes, fennel, balsamic vinegar, better than you might expect. Glad I tried it; doubtful I’d do it again.

I used whole-wheat spaghetti rather than whole-wheat linguine, having none of that.

The instructions for handling the fennel are bizarrely incomplete/incorrect. Cut off the stalks and fronds. Check. Cut the fennel into 1/2" slabs through the base. Check. Grill. Check. Let it cool a bit. Check Cut into fine strips. Huh? I cut out the core at the bottom, then pushed the 1/2" bits onto their backs so I could sort slice finely. It worked, but was it what was intended? No pic on this recipe.

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