Subj : BH&G 2649
To   : All
From : Dave Drum
Date : Sat May 08 2021 13:31:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Linguine
 Categories: Pasta, Seafood, Vegetables, Herbs, Wine
      Yield: 4 Servings
 
      8 oz Whole-wheat linguine
      2 tb Extra-virgin olive oil
      4 cl Garlic; chopped
      1 tb Chopped shallot
     28 oz Can diced tomatoes; drained
    1/2 c  White wine
    1/2 ts Salt
    1/4 ts Fresh ground pepper
     12    Littleneck or small
           - cherrystone clams;
           - scrubbed
      8 oz Dry sea scallops
      8 oz Tilapia or other flaky white
           - fish; in 1" strips
      1 tb Chopped fresh marjoram; +
           - more for garnish
           +=OR=+
      1 ts Dried marjoram; + more for
           - garnish
    1/4 c  Grated Parmesan; (opt)
 
  Bring a large pot of water to a boil. Add pasta and cook
  until just tender, 8 to 10 minutes, or according to
  package directions. Drain and rinse.
  
  Meanwhile, heat oil in a large skillet over medium heat.
  Add garlic and shallot and cook, stirring, until beginning
  to soften, about 1 minute.
  
  Increase the heat to medium-high. Add tomatoes, wine, salt
  and pepper. Bring to a simmer and cook for 1 minute. Add
  clams, cover and cook for 2 minutes. Stir in scallops,
  fish and marjoram. Cover and cook until the scallops and
  fish are cooked through and the clams have opened, 3 to 5
  minutes more. (Discard any clams that don't open.)
  
  Spoon the sauce and clams over the pasta and sprinkle with
  additional marjoram and Parmesan (if using).
  
  EatingWell.com | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Are cranberries healthy?  I've never heard one complain.
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