Rating: 4.17 stars
3 Ratings
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  • 4 star values: 3
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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.

Source: EatingWell Magazine, November/December 2008

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Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.

  • 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.)

  • Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan (if using).

Nutrition Facts

460 calories; protein 34.5g; carbohydrates 55.8g; dietary fiber 8.2g; sugars 7.5g; fat 9.5g; saturated fat 1.6g; cholesterol 55mg; vitamin a iu 1112.6IU; vitamin c 27.5mg; folate 58.8mcg; calcium 86.5mg; iron 4.5mg; magnesium 122.1mg; potassium 474.9mg; sodium 1173.3mg; thiamin 0.3mg.

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

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