| 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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