3 cloves garlic, diced - more if you like - seafood can take a lot of garlic
Enough hot water to thin sauce if necessary
1/8 cup olive or canola oil
1/4 pound fresh small scallops with muscle removed
1/4 pound fresh, shelled and de-veined shrimp
1/4 pound fresh haddock or other whitefish, cubed
1 Tbsp salt (optional)
1 pound linguini
1 cup Kraft Parmesan Cheese
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Let's Make It
In large saucepan add tomato sauce, diced tomatoes, tomato paste, sugar, oregano, basil, diced onion and garlic. Simmer for 20 minutes. If sauce gets very thick, add a little hot water to thin just a bit - it should still drip off the back of a spoon fairly slowly. Add scallops; stir into mixture. Add shrimp; stir into mixture. Add haddock or other whitefish - stir into mixture. Simmer 2 minutes and remove from heat. Let stand 8 minutes. Seafood will continue to cook.
At the same time the marinara is simmering: In an 8 qt stockpot, fill to within 3 inches of top with water. On High, bring water to a full rolling boil. Add salt if desired. When water is really rolling, add linguine to boiling water - do not break in half. Stir immediately and continue to stir until the pot comes back to boil and the pasta begins to soften. Turn down to Medium High. Stir pasta occasionally while cooking so it doesn't stick together. Cook until al dente - Approx 10 minutes depending on brand of pasta; strain.
Turn back into stockpot. Sprinkle with olive or canola oil and stir the pasta a bit to cover all lightly. Turn onto large serving platter. Serve with generous ladles of the seafood marinara and top with a generous amount of Kraft Parmesan Cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.