Ingredients Jump to Instructions ↓

  1. 8 ounces whole-wheat linguine, or spaghetti

  2. 2 tablespoons extra-virgin olive oil

  3. 4 cloves garlic, chopped

  4. 1 tablespoon chopped shallot

  5. 1 28-ounce can diced tomatoes, drained

  6. 1/2 cup white wine

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon freshly ground pepper

  9. 12 littleneck or small cherrystone clams, (about 1 pound), scrubbed

  10. 8 ounces dry sea scallops

  11. 8 ounces tilapia, or other flaky white fish, cut into 1-inch strips

  12. 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried, plus more for garnish

  13. 1/4 cup grated Parmesan cheese,

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).


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