Seafood Linguine

6 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 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)

Preparation

  • Active

  • Ready In

  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

  • Per serving: 460 calories; 9 g fat(2 g sat); 8 g fiber; 56 g carbohydrates; 34 g protein; 59 mcg folate; 55 mg cholesterol; 8 g sugars; 0 g added sugars; 1113 IU vitamin A; 27 mg vitamin C; 87 mg calcium; 4 mg iron; 1173 mg sodium; 475 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 4 lean meat, 1 fat

Reviews 6

May 23, 2014
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By: EatingWell User
Will definitely make again This was DELICIOUS! My kids kept begging for me. I adjusted the recipe a tad bit by NOT using clams, shallots or marjoram. I did add mussels, onion powder and fresh basil. I would also recommend adding an 8 oz. can of tomato sauce.
June 02, 2012
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By: brook.monroe
Modified for low-sodium I used low-sodium canned tomatoes and got this down to under 250mg of sodium. By using a little extra black pepper I disguised the lack of salt in the tomatoes (I used 1/4 teaspoon instead of 1/2.). I also used a base of mirepoix with red bell peppers to augment the tomatoes and add more flavor, and that added texture as well. I had Marsala on hand, so that stood in place of the white wine. It's a highly adaptable recipe. Pros: Quick, easy, tasty Cons: Too much sodium per serving for me.
September 06, 2010
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By: EatingWell User
First time, I made just as dictated. It was so good, I thought I would make it again . This time, I didn't have all the ingredients, so I improvised. I used 1 piece of frozen cod for the fish. Frozen shrimp for the scallops and frozen "Bantry Bay" Mussels in place of the clams. I had some fresh spinach left in the fridge, so chopped it and added it while the tomatoes were simmering. We absolutely loved this both ways. It is always good to have a recipe that lends itself to versatility. I already passed it on to friends.
July 31, 2010
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By: EatingWell User
I love it, it's fast, easy and delicious. I'll mkae it againd and recommended to firends.
June 09, 2010
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By: EatingWell User
I thought this recipe was fantastic, made it for company it is very impressive dish! Everyone loved it.Served with a tossed salad and crusty bread.
May 12, 2010
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By: EatingWell User
Good but not great. The San Marzano tomatoes are a good suggestion and our fish was cooked perfectly, but it didn't have that special something Eating Well recipes usually have.