| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(1-lb) Creamette Linguine; uncooked |
| 2 |
tb |
Olive or vegetable oil |
| 2 |
|
Cloves garlic; minced |
| 2 |
cn |
(6.5-oz) Snow's or Doxsee chopped clams; drain and reserve liquid |
| 1/2 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Dry white wine |
| 1 |
ts |
Basil leaves |
INSTRUCTIONS
Prepare Creamette Linguine as package directs; drain. In medium skillet,
heat oil and garlic. Stir in reserved clam liquid and parsley; cook and
stir 3 minutes. Add clams, wine and basil. Simmer 5 minutes. Toss clam
sauce with hot cooked linguine. Serve immediately. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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