Clam & Scallop Linguini Diablo
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 317.1
- Total Fat: 4.9 g
- Cholesterol: 34.9 mg
- Sodium: 750.7 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 3.2 g
- Protein: 20.9 g
View full nutritional breakdown of Clam & Scallop Linguini Diablo calories by ingredient
Introduction
This is my take on one of the dishes made by my favorite restaurant, The White House out of Post Falls, Idaho. You can smell the garlic a mile away from this restaurant. I have changed it up a bit to account for allergies in my family, as well as personal taste. The recipe can be changed up however you'd like, such as using different vegetables, more or less garlic, pepper flakes, shrimp, etc. This particular recipe utilizes Pappardelle Linguini, which is an artisinal pasta, but any good quality pasta can be substituted.It's a very low fat and healthy meal! This is my take on one of the dishes made by my favorite restaurant, The White House out of Post Falls, Idaho. You can smell the garlic a mile away from this restaurant. I have changed it up a bit to account for allergies in my family, as well as personal taste. The recipe can be changed up however you'd like, such as using different vegetables, more or less garlic, pepper flakes, shrimp, etc. This particular recipe utilizes Pappardelle Linguini, which is an artisinal pasta, but any good quality pasta can be substituted.
It's a very low fat and healthy meal!
Number of Servings: 4
Ingredients
-
8 oz Pappardelle Linguini
4 tbsp butter
2 tbsp garlic, minced
1 cup red onion, chopped
2 small baby zucchini, chopped
2 6.5 oz cans chopped clams, drained, reserve juice of 1 can for cooking
8 oz scallops
1/2 cup white wine
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp salt
1 medium tomato, chopped
4 tbsp parsely
4 tbsp Parmesan cheese
Directions
Cook linguini according to instructions.
Meanwhile, melt butter over medium heat. Saute garlic and red onion until crisp tender, add chopped zucchini. Saute for a few minutes until zucchini just begins to get tender. Add the juice from one of the cans of clams and turn heat to medium high. Bring to boil. Add scallops and clams and simmer for about 5 minutes, then add white wine and season with salt, white and black peppers.
Combine linguini and scallop/clam mixture in a large bowl along with tomato and half the parsely. Mix well.
Serve in bowls, topping each serving with a sprinkling of parsely and 1 tbsp Parmesan cheese.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user 5POINTED.
Meanwhile, melt butter over medium heat. Saute garlic and red onion until crisp tender, add chopped zucchini. Saute for a few minutes until zucchini just begins to get tender. Add the juice from one of the cans of clams and turn heat to medium high. Bring to boil. Add scallops and clams and simmer for about 5 minutes, then add white wine and season with salt, white and black peppers.
Combine linguini and scallop/clam mixture in a large bowl along with tomato and half the parsely. Mix well.
Serve in bowls, topping each serving with a sprinkling of parsely and 1 tbsp Parmesan cheese.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user 5POINTED.