| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats, Dairy |
|
Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lg |
Zucchini; thickly sliced |
| 3 |
|
Cloves garlic; minced |
| 1 |
lg |
Tomato; diced |
| 1/4 |
ts |
Dried oregano |
| 2 |
cn |
Baby clams; chopped |
| 2 |
tb |
Corn starch |
|
|
Water |
| 2 |
|
Cubes chicken bouillon |
| 1/2 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
1. In a large skillet heat over medium heat, add zucchini and garlic, cook
for 2 minutes stirring frequently.
2. Add tomato and oregano, cook another 2 minutes.
3. Combine broth from clams with enough water to make 1 3/4 cups liquid.
4. Mix a small amount of liquid with cornstarch to form a paste; stir paste
into clam broth and pour into skillet.
5. 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.
6. 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
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”