Ingredients
4
4 servings
- •1 (16 ounce) package linguine
- •1 (2 ounce) can anchovy fillets with oil
- •½ onion, minced
- •¾ cup chicken stock
- •¼ cup white wine
- •1 teaspoon minced garlic
- •½ teaspoon dried parsley
- •⅛ teaspoon seafood seasoning (such as Old Bay®)
- •12 ounces bay scallops
- •salt and pepper to taste
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 556
- Carbohydrate: 88g
- Fat: 5g
- Fiber: 4g
- Protein: 40g
- Sugar: 5g
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