Linguine With Seafood And Garlic Two Ways
|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)|
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.