Bay Scallops and Baby Clams w/ Linguine

Dinner Tonight: Bay Scallops and Baby Clams w/ Linguine




After Breakfast early this morning I followed Mom as she had to drop her car off at the mechanics.Time for a tune up and few things that needed to be done, my car is next. From there we went to Kroger and back home. It's no fun outside today, very muggy and humid! Cooler weather moving in over the weekend, highs in the 70's. Back home just did a few things around the house. For dinner tonight a new recipe, Bay Scallops and Baby Clams w/ Linguine





I seen a version of this recipe in a cooking magazine while waiting in a check out line at Kroger. It had 2 of my favorites in it with Seafood (Bay Scallops and Baby Clams) and Pasta (Linguine) so that sealed the deal to give this one a try! I did change a couple of things to lighten it up; Ronzoni Healthy Harvest Whole Grain Linguine and Kraft Reduced Fat Grated Parmesan Cheese. I also added 2 items to top the finished dish with; Shaved Parmesan Cheese and Sliced Green Olives.




So to make this delicious dish I'll need; Sea Salt, 6 ounces Ronzoni Healthy Harvest Whole Grain Linguine, 1/4 cup Extra Virgin Olive Oil, plus more for drizzling, 1 cloves garlic, Minced, Red Pepper Flakes (to taste), 1/2 can of a 10 -ounce can Bumble Bee Fancy Whole Baby Clams (drained and juice reserved), 5 ounces Bay Scallops, The juice of 1/2 Lemon, 1/4 cup chopped fresh Parsley, 1/4 cup Kraft Reduced Fat Grated Parmesan Cheese (plus more for topping), Shaved Parmesan Cheese, Sliced Green Olives, and Freshly Ground Pepper. This amount will serve 2, I left the original recipe below which serves 4.




Then to prepare it I started by bringing a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserved 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large

skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes. Add the pasta, reserved clam juice, lemon juice, parsley and Parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with shaved Parmesan and sliced green olives. Now we have another "Keeper Recipe." This is one delicious Seafood and Pasta Dish! The sweetness and fresh taste of the Scallops and Clams, the Pasta (Just Because it's Pasta), and the Parmesan Cheese, Olives, and Garlic to top it off! Really a good dish. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



Bay Scallops and Baby Clams w/ Fettuccine

Ingredients
Sea Salt
12 ounces Ronzoni Healthy Harvest Whole Grain Fettuccine

1/4 cup Extra Virgin Olive Oil, plus more for drizzling
2 cloves garlic, Minced
1/4 teaspoon Red Pepper Flakes
1 10 -ounce can Bumble Bee Fancy Whole Baby Clams,  drained (juice reserved)
8 ounces Bay Scallops, thawed if frozen
The juice of 1 Lemon
1/2 cup chopped fresh Parsley
1/4 cup Kraft Reduced Fat Grated Parmesan Cheese, plus more for topping
 Freshly Ground Pepper

Directions
1 - Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

2 - Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.

3 - Add the pasta, reserved clam juice, lemon juice, parsley and Parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more Parmesan.