| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Pastanoodle |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Linguine |
| 1 |
tb |
Butter |
| 3 |
|
Garlic cloves, slivered |
| 1 |
sm |
Onion, chopped |
| 1 |
|
Carrot, chopped |
| 5 |
oz |
Canned baby clams |
| 2 |
tb |
Dry white vermough or wine |
| 1/3 |
c |
Fresh parsley, chopped |
| 1 |
pn |
Pepper |
| 1/4 |
c |
Parmesan, freshly grated |
INSTRUCTIONS
In large pot of boiling saltedwater, cook linguine for about 8-10 minutes
or until tender but firm. Drain pasta and return to pot.
Meanwhile, in nonstick skillet, heat butter over medium heat; cook garlic,
onion and carrot, stirring occasionally, for about 4 minutes or until
softened. Pour in liquid from clams; add vermouth. Bring to boil; boil for
3 minutes or until sauce is reduced by half and slightly thickened. Add
clam, parsley and pepper; return to boil.
Pour over pasta. Add half of the Parmesan; toss to coat. Serve sprinkled
with remaining Parmesan. Per Serving: about 615 calories, 29 g protein, 12
g fat, 96 g carbohydrate very high source fibre, good source calcium,
excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented in an article by Carol
Ferguson. Recipes from Canadian Living Test Kitchen.
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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