Light seafood linguine

Light Seafood Linguine Recipe

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sherry monfils


A very mild, light seafood linguine.


★★★★★ 1 vote

20 Min
20 Min


  • 8 oz
    ronzoni healthy harvest linguine.
  • 2 stick
    olive oil, extra virgin
  • 4 Tbsp
    jarred minced garlic
  • 1 Tbsp
    chopped shallot
  • 1
    28 oz can diced italian tomatoes, drained.
  • 1/2 c
    chicken broth
  • 1/2 tsp
  • 1/4 tsp
  • 12
    littleneck clams, scrubbed.
  • 8 oz
    sea scallops
  • 8 oz
    tilpia fillets, cut into 1"-strips.
  • 1 tsp
    dried marjoram
  • 1/4 c
    reduced-fat, grated parmesan cheese.

How to Make Light seafood linguine


  1. Cook 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.

Printable Recipe Card

About Light seafood linguine

Course/Dish: Fish
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #Seafood #Linguine

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