Seafood Linguine
Recipe from EatingWell

This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste and extra-saucy consistency of canned diced San Marzano tomatoes in sauces like this one. Marjoram pairs well with the seafood, but basil or even parsley works too. Serve with a Caesar salad.


Seafood Linguine

by 2  people


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Ingredients
  • 8   ounces 
    whole-wheat linguine, or spaghetti
  • 2   tablespoons 
    extra-virgin olive oil
  • 4   
    cloves garlic, chopped
  • 1   tablespoon 
    chopped shallot
  • 1  28  ounce can 
    diced tomatoes, drained
  • 1/2  cup 
    white wine
  • 1/2  teaspoon 
    salt
  • 1/4  teaspoon 
    freshly ground pepper
  • 12   
    littleneck or small cherrystone clams, (about 1 pound), scrubbed
  • 8   ounces 
    dry sea scallops
  • 8   ounces 
    tilapia, or other flaky white fish, cut into 1-inch strips
  • 1   tablespoon 
    chopped fresh marjoram, or 1 teaspoon dried, plus more for garnish
  • 1/4  cup 
    grated Parmesan cheese, (optional)
Directions
1.
Bring a large pot of water to a boil. Add pasta and cook until just tender, 8 to 10 minutes, or according to package directions. Drain and rinse.
2.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.
3.
Increase the heat to medium-high. Add tomatoes, wine, salt and pepper. Bring to a simmer and cook for 1 minute. Add clams, cover and cook for 2 minutes. Stir in scallops, fish and marjoram. Cover and cook until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Discard any clams that don't open.)
4.
Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan (if using).
Nutrition information
Per Serving: cal. (kcal) 453, Fat, total (g) 10, chol. (mg) 62, sat. fat (g) 2, carb. (g) 51, Monosaturated fat (g) 6, fiber (g) 8, pro. (g) 36, vit. C (mg) 23.62, sodium (mg) 733, Potassium (mg) 656, iron (mg) 9.01, Vegetables () 1, Starch () 3, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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