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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

Eating Well