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.
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.
6 Reviews for Seafood Linguine
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.
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.
I love it, it's fast, easy and delicious. I'll mkae it againd and recommended to firends.
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.