Linguine With Seafood And Garlic Two Ways Recipe
Ingredients
| Olive oil | 3/4 Cup (16 tbs) | |
| 2 heads garlic, cloves separated and thinly sliced | ||
| 1 large onion, cut into small dice | ||
| Garlic | 4 Clove (5gm), minced | |
| 2 teaspoons each dried thyme and whole anise seeds | ||
| Dry white wine | 1 Cup (16 tbs) | |
| 1 pound bay scallops, small muscles removed | ||
| 3/4 pound medium prawns, shelled, tails removed | ||
| 3/4 cup cooked crab meat | ||
| 1/2 cup cooked clam meat | ||
| Linguine pasta | 1 pound | |
| Chives | 1 Cup (16 tbs), chopped | |
| Minced parsley | 1/2 Cup (16 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.
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.
Chef
