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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. 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.
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