Name: Scallops and Clams over Linguine
Ingredients: 4 oz Linguine; 1/2 lb Bay scallops; 1 10.5 oz can Progresso White clam sauce; 1 md Tomato (diced); 1 sm Onion diced; 1/2 c Sliced fresh mushrooms; 1/4 c White Zinfandel wine; 2 tb Garlic (minced); 1/4 ts Italian seasoning; Olive oil; Freshly grated parmesan and romano cheese

The American brand of cultural Christianity results from well-intending adults handing out the candy of cheap grace to five-year-olds and twenty-five-year-olds alike. You ask them if they want to be with mommy and daddy in heaven or pressure them into walking an aisle. The point is, you play on their fears, emotions, or appetites to get quick, unconsidered professions of faith. Then you immediately affirm those professions.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Pasta, Main dish	2	Servings

INGREDIENTS

4	oz	Linguine
1/2	lb	Bay scallops
1		10.5 oz can Progresso White clam sauce
1	md	Tomato (diced)
1	sm	Onion diced
1/2	c	Sliced fresh mushrooms
1/4	c	White Zinfandel wine
2	tb	Garlic (minced)
1/4	ts	Italian seasoning
		Olive oil
		Freshly grated parmesan and romano cheese

INSTRUCTIONS

Begin to prepare linguine according to instructions on box.
MEANWHILE: Saute onion in olive oil over medium heat approx 2 mins. Add
mushrooms, garlic, tomato and italian seasoning. Drain off approx 1/4 can
of liquid from clam sauce - then add and simmer for 3-5 min. Finally add
wine and scallops (including liquid).
Cover and simmer 3-5 min, stirring frequently until scallops are done.
Serve over linguine. Garnish generously with parmesan and romano.
Total preparation time 20 minutes. Source: Patricia E. Beuerlein
Posted to MM-Recipes Digest V3 #326
Date: Thu, 28 Nov 1996 12:29:16 -0800
From: Dave Giger <[email protected]>

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”