| 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 <dgiger@chubb.com>
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