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.Yield: 4 servings
Active Time: 35
Total Time: 35
- 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)
- 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.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.
- 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.)
- Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan (if using).
Nutrition Per Serving
|fat||10 g (2 g sat, 6 g mono)|
Nutrition Bonus Iron (50% daily value), Vitamin C (40% dv), Magnesium (34% dv), Potassium (19% dv), Vitamin A (15%).
Carbohydrate Serving 3
Exchanges 3 starch, 1 vegetable, 4 lean meat, 1 fat
From EatingWell November/December 2008