Pasta with Shellfish and Mushrooms

By SJ0414

Ingredients

• 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

Preparation

Step 1

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.