Seafood Linguine

Seafood Linguine

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.

From EatingWell: November/December 2008
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

  1. 8 ounces whole-wheat linguine, or spaghetti
  2. 2 tablespoons extra-virgin olive oil
  3. 4 cloves garlic, chopped
  4. 1 tablespoon chopped shallot
  5. 1 28-ounce can diced tomatoes, drained
  6. 1/2 cup white wine
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon freshly ground pepper
  9. 12 littleneck or small cherrystone clams, (about 1 pound), scrubbed
  10. 8 ounces dry sea scallops
  11. 8 ounces tilapia, or other flaky white fish, cut into 1-inch strips
  12. 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried, plus more for garnish
  13. 1/4 cup grated Parmesan cheese, (optional)

Preparation

  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

Nutrition Per Serving: 453 calories; 10 g fat (2 g sat, 6 g mono); 62 mg cholesterol; 51 g carbohydrates; 36 g protein; 8 g fiber; 733 mg sodium; 656 mg potassium.

Nutrition Bonus: Iron (50% daily value), Vitamin C (40% dv), Magnesium (34% dv), Potassium (19% dv), Vitamin A (15%).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 4 lean meat, 1 fat