Linguine With Seafood And Garlic Two Ways Recipe


Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient


 Olive oil3⁄4 Cup (12 tbs)
 Garlic head2 , cloves separated and thinly sliced
 Onion1 Large, cut into small dice
 Garlic4 Clove (20 gm), minced
 Dried thyme2 Teaspoon
 Whole anise seeds2 Teaspoon
 Dry white wine1 Cup (16 tbs)
 Bay scallops1 Pound, small muscles removed
 Medium prawns3⁄4 Pound, shelled, tails removed
 Cooked crab meat3⁄4 Cup (12 tbs)
 Cooked clam meat1⁄2 Cup (8 tbs)
 Linguine pasta1 Pound
 Chopped fresh chives1 Cup (16 tbs)
 Minced fresh parsley1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 1075 Calories from Fat 391

% Daily Value*

Total Fat 46 g70%

Saturated Fat 6.6 g32.8%

Trans Fat 0 g

Cholesterol 252.8 mg84.3%

Sodium 712.1 mg29.7%

Total Carbohydrates 87 g28.9%

Dietary Fiber 6.5 g26%

Sugars 5.9 g

Protein 69 g137.5%

Vitamin A 27.1% Vitamin C 52.8%

Calcium 35% Iron 106.4%

*Based on a 2000 Calorie diet


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.