| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Main dish, Pasta | 2 | Servings |
INGREDIENTS
| 4 | oz | Linguine |
| 1/2 | lb | Bay scallops |
| 1 | 10.5 oz can Progresso | |
| White clam sauce | ||
| 1 | Tomato, diced | |
| 1 | Onion diced | |
| 1/2 | c | Sliced fresh mushrooms |
| 1/4 | c | White Zinfandel wine |
| 2 | T | Garlic, minced |
| 1/4 | t | 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 <dgiger@chubb.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 816
Calories From Fat: 365
Total Fat: 41.3g
Cholesterol: 91mg
Sodium: 2193.9mg
Potassium: 499.8mg
Carbohydrates: 62.9g
Fiber: 3g
Sugar: 4.4g
Protein: 47.9g