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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Dairy French Fish, Pasta 6 Servings

INGREDIENTS

2 tb Margarine
4 Scallions, sliced
1 Clove garlic, minced
12 oz Shrimp, frozen, thawed and drained
4 oz Clams, undrained
1 c Chicken broth
1/2 c Dry white wine
2 tb Lemon juice
1/4 c Italian parsley, chopped
1 ts Dried basil
1 ts Dried oregano
1/2 ts Salt
1/4 ts Pepper
2 tb Cornstarch in
2 tb Cold water
12 oz Linguine, cooked al dente, drained
2 tb Margarine
1/2 c Sour cream

INSTRUCTIONS

Saute onion and garlic in 2 tbsp. margarine until tender. Stir in shrimp,
clams, broth, wine, lemon juice, parsley and seasonings. Bring to a boil,
reduce heat simmer 5 minutes. Slowly stir in cornstarch mixture. Cook
stirring constantly until thickened. Remove from heat, cover. Cook
linguine, drain, toss with sour cream and 2 tbsp. margarine. Serve sauce
over linguine.
Serving Ideas : Serve with green salad and crusty french bread
Posted to MC-Recipe Digest V1 #372, by "timothy a. lunchuck"
<jock@third-wave.com> on Wed, 15 Jan 1997.

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