Linguine with garlic scallops
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Serves:     people
Notes from Anna

A mouthwatering speedy pasta supper rich in lean protein, minerals and beneficial Omega 3 fats.  You can make it with prawns instead of scallops if you prefer. Cook raw prawns for 2 minutes until they turn pink then follow the recipe.



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  1. Bring a large saucepan of salted water to the boil.
  2. Meanwhile, wash and halve the tomatoes. Peel and crush the garlic. Wash and roughly chop the parsley.
  3. Heat the oil in a large frying pan. Add the garlic and chilli and cook for one minute. Add the scallops and, stirring all the time, cook for 3 minutes or until the scallops turn opaque.
  4. Add the tomatoes to the pan and sprinkle with a little salt. Stir frequently until the tomatoes are wilted. This should take about 3-4 minutes.
  5. Meanwhile, cook the pasta according to packet instructions.
  6. Drain the linguine and toss it into the tomato and scallop sauce. Mix well and sprinkle with the parsley and a generous grinding of black pepper. Serve immediately.

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