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.