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light seafood linguine

(1 rating)
Recipe by
sherry monfils
worcester, MA

A very mild, light seafood linguine.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min

Ingredients For light seafood linguine

  • 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.

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