Seafood Linguine

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.

Modified for low-sodiumI 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, tastyCons: Too much sodium per serving for me.

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.