Seafood Linguine

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Seafood Linguine

Seafood Linguine

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.

Serves 4

Prep Time 35 min

Total Time 35 min.

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)

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).


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