Once again, the Mediterranean Diet was named the healthiest diet to follow by US News and World Report for the eighth year in a row.

Fish and seafood are big players in the Mediterranean Diet and like everything else, has gotten very expensive. Enjoying it in a restaurant can put a severe dent in your wallet but preparing it at home will soften the financial blow quite a bit.

In the recipe below, substitute less expensive types of fish, like haddock, monkfish or salmon, clams, mussels and squid for the shrimp and scallops.

Tagliatelle with Seafood

Serves 4.

INGREDIENTS

2 cups white wine

Juice and zest of one large lemon

1/4 teaspoon salt

1 cup light cream

4 tablespoons cold butter

1 tablespoon fresh minced parsley

1 cup diced spring onions

I pound large, raw shrimp, shelled and deveined

1/2 -pound sea scallops

1 cup fresh or frozen peas, defrosted

1 cup grated Parmigiano Reggiano cheese

Grinding black pepper

1/2-pound tagliatelle pasta

DIRECTIONS

Pour the wine into a large saucepan and bring to a boil. Lower the heat to medium and let the wine cook until it looks syrupy and is reduced by half. Off the heat stir in the lemon juice, zest, salt and light cream. Whisk in 1 tablespoon butter. Cover and set aside. In a separate sauté pan, melt 2 tablespoons of the butter over medium heat; stir in the parsley and spring onions and cook for a couple of minutes. Add the shrimp and scallops and cook just until the shrimp turn pink and the scallops look white. Stir in the peas. Transfer the mixture to the pan with the wine sauce.

Boil the tagliatelle until al dente; scoop out 1/2 cup of the pasta water and stir into the wine sauce. Drain the tagliatelle and transfer to the wine sauce. Over low heat and mix well. Add the last tablespoon of butter plus the cheese and combine well with the mixture. Correct seasonings. Give the mixture a grinding of black pepper and serve immediately.