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Seafood Linguine

Seafood Linguine

Nutrition Facts
  • cal. (kcal) 453
Seafood Linguine
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 51

Ingredients

  • 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)

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

Servings Per Recipe: 4
PER SERVING: 453 cal., 10 g total fat (2 g sat. fat), 62 mg chol., 733 mg sodium, 51 g carb. (8 g fiber), 36 g pro.

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