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Linguine With Seafood And Garlic Two Ways

Western.Chefs's picture
Ingredients
  Olive oil 3⁄4 Cup (12 tbs)
  Garlic head 2 , cloves separated and thinly sliced
  Onion 1 Large, cut into small dice
  Garlic 4 Clove (20 gm), minced
  Dried thyme 2 Teaspoon
  Whole anise seeds 2 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Bay scallops 1 Pound, small muscles removed
  Medium prawns 3⁄4 Pound, shelled, tails removed
  Cooked crab meat 3⁄4 Cup (12 tbs)
  Cooked clam meat 1⁄2 Cup (8 tbs)
  Linguine pasta 1 Pound
  Chopped fresh chives 1 Cup (16 tbs)
  Minced fresh parsley 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In a small saute pan, heat 2 tablespoons of the olive oil over moderate heat.
When the oil is hot, but not smoking, add the sliced garlic and saute over low heat for 3 to 4 minutes, stirring constantly, until the garlic turns light golden brown.
Remove from the pan with a slotted spoon and set aside until needed.
In a very large saute pan, saute the onion, minced garlic, thyme, and anise seeds in 1/4 cup of the olive oil over moderate heat for 10 minutes, stirring frequently.
Add the wine and cook until the liquid almost evaporates, about 5 minutes.
Add the scallops and prawns and cook for 3 to 4 minutes or until they are opaque.
Add the crab and clam meat and mix gently.
Remove from the heat and set aside until the pasta is cooked.
Meanwhile, bring 6 quarts of salted water to a boil in a very large pot over high heat.
Add the pasta and cook for 9 to 10 minutes or until the pasta is al dente.
Drain well and place in a very large serving bowl.
Drizzle with the remaining 6 tablespoons olive oil.
Add the seafood mixture, chives, and parsley; mix gently.
Season with salt and pepper.
Sprinkle with the reserved fried garlic, and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Garlic
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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