Ingredients
- 8 ounces whole-wheat linguine, or spaghetti
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon chopped shallot
- 1 28-ounce 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, (about 1 pound), scrubbed
- 8 ounces dry sea scallops
- 8 ounces tilapia, or other flaky white fish, cut into 1-inch strips
- 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried, plus more for garnish
- 1/4 cup grated Parmesan cheese, (optional)
Description
This Restaurant-worthy Seafood Pasta Dish Is A Snap To Make And An Easy Way To Impress Guests. We Like The Sweet Taste And Extra-saucy Consistency Of Canned Diced San Marzano Tomatoes In Sauces Like This One. Marjoram Pairs Well With The Seafood, But Basi
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter