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In large non-stick skillet, melt butter over medium heat. Add fennel bulbs and a pinch sea salt. Cook 20 minutes, until soft and golden.
Stir in white scallion parts and cook 30 seconds, until fragrant. Add cream and simmer 8 minutes, until thickened.
While fennel bulbs are cooking, bring medium pot salted water to boil. Add pasta and cook until al dente.
Reserve 1/2 cup cooking water, then drain pasta and return to pot. Add sauce, fennel fronds, scallion greens, and basil; toss to combine. Season with sea salt and pepper, to taste. Add reserved cooking water to adjust consistency, as needed. Serve immediately.