Rinse mussels under cold running water to remove any sand and grit. Refrigerate mussels, uncovered, until ready to use.
Recipe
Author
Hy-Vee Dietitians
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Description
Inspired by the Feast of the Seven Fishes, an Italian-American celebration on Christmas Eve with dishes of fish and other seafood, this pasta dish pays homage to the celebration with poached cod, mussels and scallops in a delicious spicy Italian tomato sauce.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Fish Market live mussels | ||
| 12 c. water | ||
| 1 ½ tsp. kosher salt, plus additional to taste | ||
| ½ (16-oz.) pkg. Hy-Vee linguine | ||
| 1 medium lemon, halved | ||
| 2 medium whole cloves garlic, peeled; plus 1 clove minced | ||
| 4 tbsp. chopped fresh oregano, divided; plus additional for garnish | ||
| 5 tbsp. Gustare Vita olive oil, divided | ||
| 1 (2-lb.) Fish Market Alaskan cod fillet, ½ to ¾ in; cut into 4 pieces | ||
| 8 oz. Fish Market fresh sea scallops | ||
| 1 c. chopped white onion | ||
| 1 (10-oz.) pkg. Basket & Bushel gourmet medley tomatoes | ||
| 1 (17.6-oz.) bottle Gustare Vita arrabbiata pasta sauce | ||
| 1 ½ c. Gustare Vita tomato passata | ||
| 1 tbsp. Gustare Vita capers, drained | ||
| Italian parsley, for garnish | ||
| Fresh lemon juice, optional |
Things To Grab
- Colander
- 4-qt. saucepan or pasta pot
- Slotted spoon
- Paper towels
- Deep 12-in. nonstick skillet or sauté pan
- Wooden spoon or silicon spatula
Directions
Bring water and 1½ tsp. salt to boil in a 4-qt. saucepan or pasta pot. Add linguine. Gently boil, uncovered, for 8 minutes. Drain; reserve pasta water. Set linguine aside; cover to keep warm.
Return reserved pasta water to saucepan, squeeze juice from ½ lemon into pasta water; add the lemon rind, 2 whole cloves garlic, 2 Tbsp. oregano and 2 Tbsp. olive oil. Bring to a boil. Reduce heat to medium-low; add cod and very gently simmer for 4 to 6 minutes or until fish is opaque and just begins to flake. Transfer cod to a bowl using a slotted spoon. Cover to keep warm. Reserve ¼ cup cooking liquid.
Meanwhile, pat scallops dry with paper towels. Squeeze juice from remaining ½ lemon over scallops; let stand for 5 minutes.
Heat 2 Tbsp. olive oil in a deep 12-in. nonstick skillet or sauté pan over medium-high heat. Add scallops; cook for 2 to 3 minutes or until scallops reach 145°F and golden brown around the edges, turning halfway through. Transfer scallops to a bowl or plate; cover to keep warm.
Slightly cool skillet. Add remaining 1 Tbsp. olive oil, onion and tomatoes to skillet; cook over medium heat for 3 to 5 minutes or until onion is golden and tomatoes have burst. Stir in 1 clove minced garlic.
Add pasta sauce, tomato passata, remaining 2 Tbsp. oregano and capers to mixture in skillet; cook over medium-low heat for 2 to 3 minutes or until fragrant. Add mussels; cover and cook over medium-low heat for 3 to 4 minutes or until mussels open. Discard any unopened mussels.
Add cooked linguine, ¼ cup reserved cooking liquid, cod and scallops into the skillet; cover and cook for 2 to 3 minutes or until cod reaches 145 degrees and mixture is heated through. Sprinkle with lemon juice; garnish with additional oregano and parsley, if desired. Season to taste the additional salt.
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 90mg
- Sodium: 1160mg
- Total Carbohydrates: 43g
- Protein: 40g
Daily Values
0%
Iron 20%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 20%