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.