Seafood Linguine
Source of Recipe
Eating Well Magazine December 2008
Recipe Introduction
Active Time: 35 minutes; total: 35 minutes
Marjoram pairs well with the seafood, but basil or even parsley works too.
List of Ingredients
- 8 oz whole-wheat linguine or spaghetti
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tbsp chopped shallot
- 1 - 28oz can diced tomatoes, drained
- 1/2 cup white wine
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 12 littleneck or small cherrystone clams (about 1 lb) scrubbed
- 8 oz dry sea scallops
- 8 oz tilapia or other flaky white fish, cut into 10inch strips
- 1 tbs chopped fresh marjoram or 1 tsp dried, plus more for garnish
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- 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 & rinse.
- 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).
Final Comments
Makes 4 servings.
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