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


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Prep Time: 35 mins
Total Time: 35 mins
Servings: 4 servings
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Ingredients
 
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  • 8  ounces  whole-wheat linguine, or spaghettiOn Sale
  • 2  tablespoons  extra-virgin olive oilOn Sale
  • 4  cloves  garlic, choppedOn Sale
  • 1  tablespoon  chopped shallotOn Sale
  • 1  28-ounce can  diced tomatoes, drainedOn Sale
  • 1/2  cup  white wineOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1/4  teaspoon  freshly ground pepperOn Sale
  • 12    littleneck or small cherrystone clams, (about 1 pound), scrubbedOn Sale
  • 8  ounces  dry sea scallopsOn Sale
  • 8  ounces  tilapia, or other flaky white fish, cut into 1-inch stripsOn Sale
  • 1  tablespoon  chopped fresh marjoram, or 1 teaspoon dried, plus more for garnishOn Sale
  • 1/4  cup  grated Parmesan cheese, (optional)On Sale
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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
Calories 453, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Cholesterol 62 mg, Sodium 733 mg, Carbohydrate 51 g, Fiber 8 g, Protein 36 g, Potassium 656 mg. Daily Values: Vitamin C 40%, Iron 50%. Exchanges: Starch 3,Vegetable 1,Lean Meat 4,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Caesar Salad
Did you know that Julius Caesar had nothing to do with the invention of the salad that bears his name? The credit for this delicious dish more properly goes to Caesar Cardini, a restaurateur who came up with the idea out of a combination of necessity and creativity. The story goes that Cardini wanted to serve salad to his restaurant patrons but found himself short of fresh ingredients to mix with his romaine lettuce. He raided his pantry and, using what he found there, concocted the recipe that went down in history. Other chefs began making Caesar Salad because of both its unique flavor and its economy--except for the lettuce and the egg in the dressing, it required no perishable ingredients.

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