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.
whole-wheat linguine, or spaghetti
extra-virgin olive oil
diced tomatoes, drained
freshly ground pepper
littleneck or small cherrystone clams, (about 1 pound), scrubbed
dry sea scallops
tilapia, or other flaky white fish, cut into 1-inch strips
chopped fresh marjoram, or 1 teaspoon dried, plus more for garnish
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).
Calories 453, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Cholesterol 62 mg, Sodium 733 mg, Carbohydrate 51 g, Fiber 8 g, Protein 36 g, Potassium 656 mg. Daily Values: Vitamin C 40%, Iron 50%. Exchanges: Starch 3,Vegetable 1,Lean Meat 4,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet