Linguine With Fava Greens, Shrimp, And Green Garlic

By Sunset
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5 qts. lightly packed fava greens*, rinsed and spun dry

6 tablespoons extra-virgin olive oil, divided

About 3/4 tsp. each kosher salt and pepper, divided

1/2 cup minced green garlic* (from about 4 heads, white and light green parts only)

1 tablespoon fennel seeds, crushed

Zest of 1 lemon

1 cup Sauvignon Blanc

1 pound medium shelled and deveined shrimp (30 to 35 per lb.), with tails on

10 ounce linguine

Fava flowers* (optional)

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