| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
T |
BUTTER |
| 2 |
T |
MINCED GREEN ONIONS |
| 2 |
T |
OLIVE OIL |
| 10 |
oz |
CAN MINCED CLAMS OR 1 |
|
|
6 oz.CAN TUNA IN WATER |
| 1 |
|
LARGE CLOVE GARLIC, MINCED |
| 1/4 |
c |
DRY WHITE WINE |
| 6 |
oz |
LINGUINE |
| 1/4 |
c |
INCE FRESH PARSLEY |
|
|
ALT AND PEPPER TO TASTE |
| 2 |
T |
MINCED WATERCRESS |
INSTRUCTIONS
HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET.ADD GARLIC AND SAUTE OVER
MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND COOK
OVER HIGH HEAT 2 MINUTES.ADD 2 TABLESPOONS PARSLEY,WATERCRESS AND
GREEN ONIONS AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES. DRAIN CLAMS OR
TUNA BUT RESERVE LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH.
MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST
TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS
DRY,ADD 2 TO 3 TABLESPOONS RESERVED LIQUID.SEASON TO TASTE WITH SALT
AND PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY.TOSS AND
SERVE IMMEDIIATLY................................ From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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