Canned anchovies and scallops combine to make a delicious topping for linguine in this recipe.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
556 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Step 2
Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.
Ingredients
salt and pepper to taste
1 teaspoon minced garlic
1 (16 ounce) package linguine
1 (2 ounce) can anchovy fillets with oil
12 ounces bay scallops
0.5 teaspoon dried parsley
0.25 cup white wine
0.75 cup chicken stock
0.5 onion, minced
0.125 teaspoon seafood seasoning (such as Old Bay®)
