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)

Directions

1. 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.
2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.
3. Increase the heat to medium-high. Add tomatoes, wine, salt and pepper. Bring to a simmer and cook for 1 minute.
4. Add clams, cover and cook for 2 minutes. Stir in scallops, fish and marjoram.
5. 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.)
6. Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan (if using).

Serves 4.

NUTRITION INFORMATION: Per serving: 453 calories; 10 g fat (2 g sat, 6 g mono); 62 mg cholesterol; 51 g carbohydrate; 36 g protein; 8 g fiber; 733 mg sodium; 656 mg potassium. Nutrition bonus: Iron (50% daily value), Vitamin C (40% dv), Magnesium (34% dv), Potassium (19% dv), Vitamin A (15%).