2 Tbsp extra virgin olive oil
4 cloves garlic, chopped
1 Tbsp chopped shallot
1 can 28-ounce diced tomatoes, drained
½ cup white wine
½ tsp salt
¼ tsp freshly ground pepper
12 littleneck or small cherrystone clams (about 1 pound), scrubbed
8 oz dry sea scallop
8 oz tilapia or other flaky white fish, cut into 1-inch strips
1 Tbsp chopped fresh marjoram or 1 teaspoon dried, plus more for garnish
¼ cup grated parmesan cheese (optional)
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).
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 458
- Calories from fat 90
- Total Fat 10gm 15%
- Sodium 733mg 31%
- Fiber 8gm 32%
- Protein 36gm
- Cholesterol 62mg 21%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.