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prep time
20 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 8 ounces ronzoni healthy harvest linguine.
- 2 sticks olive oil, extra virgin
- 4 tablespoons jarred minced garlic
- 1 tablespoon chopped shallot
- 1 - 28 oz can diced italian tomatoes, drained.
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 - littleneck clams, scrubbed.
- 8 ounces sea scallops
- 8 ounces tilpia fillets, cut into 1"-strips.
- 1 teaspoon dried marjoram
- 1/4 cup reduced-fat, grated parmesan cheese.
How To Make light seafood linguine
-
Step 1Cook pasta, drain, keep warm. Heat oil in lg skillet over medium heat. Add garlic and shallot. Cook, stirring for 1 min.Increase heat to med-high. Add tomatoes, broth, salt and pepper. Bring to a simmer, cook 1 min. Add clams, cover, cook 2-3 min. Stir in scallops, tilapia and marjoram. Cover, cook until scallops and tilapia are cooked through and clams have opened. Discard any clams that haven't opened. Spoon sauce and clams over pasta. Sprinkle w/ parmesan cheese.
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