Directions:
- 1. In large saucepot, combine tomatoes, wine or clam juice, parsley, oil, garlic, salt, basil, and pepper. Bring to a boil over medium heat. Reduce heat to low; simmer, uncovered, 20 minutes, stirring occasionally. Add fish; cook 5 minutes. Add shrimp and scallops; cook 2 to 3 minutes or until shrimp turn pink and scallops are opaque. Stir in olives.
- 2. To serve, place linguine in large bowl. Spoon sauce over linguine; sprinkle with Parmesan cheese. Garnish with parsley sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.29 Kcal (2057 kJ) | ||
| Calories from fat | 182.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.22g | 31% | |
|---|---|---|---|
| Cholesterol | 58.79mg | 20% | |
| Sodium | 1149.48mg | 48% | |
| Potassium | 285.62mg | 6% | |
| Total Carbs | 52.31g | 17% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 23.44g | 47% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 2.9mg | 16% | |
| Calcium | 112.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 240.25 Kcal (1006 kJ) | ||
| Calories from fat | 89.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 31% | |
|---|---|---|---|
| Cholesterol | 28.75mg | 20% | |
| Sodium | 562.1mg | 48% | |
| Potassium | 139.67mg | 6% | |
| Total Carbs | 25.58g | 17% | |
| Sugars | 0.8g | 7% | |
| Dietary Fiber | 2.12g | 17% | |
| Protein | 11.46g | 47% | |
| Vitamin C | 3.7mg | 13% | |
| Iron | 1.4mg | 16% | |
| Calcium | 54.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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