| 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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