Seafood and Mushroom Pasta

This is another recipe from my Facebook friend, Amy…and another I want to try.  Although I am not a big fan of clams, so I would probably substitute chicken instead.  I think it would still be equally delicious with chicken anyway.

 

 

SEAFOOD AND MUSHROOM PASTA

1 tablespoon olive oil
1 tin (10 ounces) baby clams, with juice
1 pound shrimp, peeled and deveined
2 cups sliced mushrooms
2 large tomatoes, peeled and coarsely chopped
2 cloves garlic, minced
1 tablespoon fresh dill
salt
ground black pepper
8 ounces whole wheat linguine
1/3 cup grated Parmesan cheese

Alternate:
If you blanch your tomatoes, their skins will slip off easily. Begin by coring the tomatoes with a paring knife, removing the stems and white middles. Then cut an X in the bottom of each tomato, cutting only the skin. Bring a pot of water to a boil and add the tomatoes to the water. Boil for about 30 seconds. Remove the tomatoes from the pot and immediately plunge them into ice water to stop the cooking process. when the tomatoes are cool enough to handle, use the edge of the knife to slip off the skin.

Directions
1. Warm the oil in a large saucepan over medium-high heat. When it’s hot, add the clams, shrimp, and mushrooms. Cook, stirring occasionally, for about 5 minutes, or until the shrimp are pink and the mushrooms are soft. Add the tomatoes, garlic, and dill. Reduce the heat to low and simmer for about 10 minutes, or until the juice from the tomatoes evaporates a bit. Season to taste with the salt and pepper. 2. Meanwhile, in a large pot, cook the linguine according to package directions. Drain the pasta and place it in a large bowl. Add the shellfish mixture and toss gently to combine. Sprinkle with the cheese and additional dill, if using, and serve. 

Here’s the dirt: 
489.5 calories
11.7 fat (3.8 saturated)
239 mg cholesterol 
757 mg sodium 
53 g carbs 
6 g fiber 
49 g protein

-Erica