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Tuesday, August 9, 2011

Seafood Linguine


4 servings
Total Time: 35 minutes

Ingredients

  • 8 ounces whole-wheat linguine
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped shallot
  • 1 28-ounce can diced low or no-salt tomatoes, drained
  • 1/2 cup white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 dozen littleneck or cherrystone clams (or mussels) scrubbed
  • 16 ounces sea scallops (or shrimp)
  • 16 ounces tilapia, or other flaky white fish, cut into 1-inch cubes
  • 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried, plus more for garnish
  • 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

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.

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