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20 minute dinner recipes

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Seafood Linguine

http://www.eatingwell.com/recipes/seafood_linguine.html

From EatingWell:  November/December 2008

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.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

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

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 4 lean meat, 1 fat