Ingredients

• 8 ounces whole-wheat linguine, or spaghetti
• 2 tablespoon extra-virgin olive oil
• 4 cloves garlic, chopped
• 1 tablespoon chopped shallot
• 1 28-ounce c 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)

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Cooking Directions

Step 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.

Step 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.

Step 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.)

Step 4

Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan (if using).