Linguine With Clam Water Cress Sauce Recipe
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Ingredients : Linguine With Clam Water Cress Sauce Recipe
PHILLY.INQUIRER
2 tbsp BUTTER
2 tbsp MINCED GREEN ONIONS
2 tbsp OLIVE OIL
10 oz CAN MINCED CLAMS OR 1
6 oz.CAN TUNA IN WATER
1 LARGE CLOVE GARLIC,MINCED
1/4 cup DRY WHITE WINE
6 oz LINGUINE
1/4 cup INCE FRESH PARSLEY
ALT AND PEPPER TO TASTE
2 tbsp MINCED WATERCRESS
HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET.ADD GARLIC AND SAUTE
OVER MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND
COOK OVER HIGH HEAT 2 MINUTES.ADD 2 TABLESPOONS PARSLEY,WATERCRESS
AND GREEN ONIONS AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES. DRAIN
CLAMS OR TUNA BUT RESERVE LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT
THROUGH.
MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST
TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS
DRY,ADD 2 TO 3 TABLESPOONS RESERVED LIQUID.SEASON TO TASTE WITH SALT
AND PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY.TOSS AND
SERVE IMMEDIIATLY................................
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