Ingredients Jump to Instructions ↓

  1. 8 ounce(s) whole-wheat linguine or spaghetti 2 tablespoon(s) extra-virgin olive oil 4 clove(s) garlic , chopped 1 tablespoon(s) chopped shallot 1 can(s) (28-ounce) diced tomatoes , drained 1/2 cup(s) white wine 1/2 teaspoon(s) salt 1/4 teaspoon(s) freshly ground pepper 12 (about 1 pound) littleneck or small cherrystone clams , scrubbed 8 ounce(s) dry sea scallops 8 ounce(s) tilapia or other flaky white fish , cut into 1-inch strips 1 tablespoon(s) (1 teaspoon dried) chopped fresh marjoram or , plus more for garnish 1/4 cup(s) grated Parmesan cheese , optional

Instructions Jump to Ingredients ↑

  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. 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). Carb Servings: 3 starch, 1 vegetable, 4 lean meat, 1 fat. Carbohydrate Servings: 3. Nutrition Bonus: Iron (50% daily value), Vitamin C (40% dv), Magnesium (34% dv), Potassium (19% dv), Vitamin A (15%).


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