Sunday, June 2, 2013

Sea Food Linguine



Ingredients:

225 grams whole-wheat linguine or spaghetti
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 tablespoons chopped shallot
1 can diced tomatoes, drained
1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
12 littleneck or small cherrystone clams, scrubbed
225 grams dry sea scallops
225 grams tilapia or other flaky white fish, strips
1/4 cup grated Parmesan cheese

How to cook:

Cook pasta inside boiling water for 8 minutes, or according to package directions. Drain but do not rinse. I never rinse. 
Heat oil in a large skillet. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute. 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 until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Do not use any clams that don't open.)
Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan.

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