| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats, Dairy | Pasta, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | Zucchini, thickly sliced | |
| 3 | Cloves garlic, minced | |
| 1 | Tomato, diced | |
| 1/4 | t | Dried oregano |
| 2 | Baby clams, chopped | |
| 2 | T | Corn starch |
| Water | ||
| 2 | Cubes chicken bouillon | |
| 1/2 | c | Parmesan cheese, grated |
| 1 3/4 | c | ps liquid. Mix a small amount of liquid with corns, ps liquid. Mix a small amount of liquid with cornstarch to |
INSTRUCTIONS
In a large skillet heat over medium heat, add zucchini and garlic, cook for 2 minutes stirring frequently. Add tomato and oregano, cook another 2 minutes. Combine broth from clams with enough water to make form a paste; stir paste into clam broth and pour into skillet. Add bouillon cubes and clams to the skillet; bring to a boil and cook for 1 minute, reduce heat and continue cooking until sauce thickens. Toss sauce with cooked linguine and parmesan cheese; serve while hot. Recipe by: RecipeLu Posted to recipelu-digest Volume 01 Number 347 by "Diane Geary" <diane@keyway.net> on Dec 7, 1997
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