| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Pasta | 8 | Servings | |
INGREDIENTS
| 1 | pk | (1-lb) Creamette Linguine; uncooked |
| 2 | tb | Olive or vegetable oil |
| 2 | Cloves garlic; minced | |
| 2 | cn | (6.5-oz) Snow's or Doxsee chopped clams; drain and reserve liquid |
| 1/2 | c | Chopped fresh parsley |
| 1/4 | c | Dry white wine |
| 1 | ts | Basil leaves |
INSTRUCTIONS
Prepare Creamette Linguine as package directs; drain. In medium skillet, heat oil and garlic. Stir in reserved clam liquid and parsley; cook and stir 3 minutes. Add clams, wine and basil. Simmer 5 minutes. Toss clam sauce with hot cooked linguine. Serve immediately. Refrigerate leftovers. FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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