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Seafood Linguine

:  November/December 2008

Your rating: None Average: 3.8 (35 votes)

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.


READER'S COMMENT:
"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 "...
Seafood Linguine Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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)

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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.

Nutrition Bonus: Iron (50% daily value), Vitamin C (40% dv), Magnesium (34% dv), Potassium (19% dv), Vitamin A (15%).

Carbohydrate Servings: 3

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


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Recipe Categories

Style/Theme
Entertaining, casual
Entertaining, formal
Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Pasta
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Ethnic/Regional
Italian
Main Ingredient
Fish
Shellfish
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
High fiber
High potassium
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Valentine's Day
Publication
November/December 2008
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