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      1. Home
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      3. Recipes
      4. Seafood Linguine

      Seafood Linguine

      High Protein Dairy-Free Egg-Free Nut-Free Italian Dinner

      Seafood Linguine

      High Protein Dairy-Free Egg-Free Nut-Free Italian Dinner
      4 servings
      Prep time: 35 minutes
      Total time: 35 minutes

      Description

      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.

      Directions

      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).
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories451 cal
      • Total Fat10.8 g
      • Saturated Fat1.8 g
      • Cholesterol7 mg
      • Sodium997 mg
      • Carbohydrate Total53 g
      • Protein34.1 g
      • Phosphorus606 mg
      • Potassium909 mg
      • Fiber7.8 g
      • Calcium109 mg
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      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
      • ½ cup white wine
      • ½ teaspoon salt
      • ¼ 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
      • ¼ cup grated Parmesan cheese, (optional)

      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
      • ½ cup white wine
      • ½ teaspoon salt
      • ¼ 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
      • ¼ cup grated Parmesan cheese, (optional)
      • 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
      • ½ cup white wine
      • ½ teaspoon salt
      • ¼ 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
      • ¼ cup grated Parmesan cheese, (optional)

      Description

      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.

      Directions

      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).
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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