From oselands@countrygourmet.com Fri Feb 20 12:58:06 1998 Date: 16 Feb 1998 08:36:56 -0700 From: Country Gourmet Newsgroups: rec.food.recipes Subject: Linguine with White Clam Sauce Followup-To: rec.food.cooking Subject: Starving College Student Cuisine >I would like some good college recipes. Economical and tasty. Thanks-- Here's one that's easy, quick, and economical. Delicious too! Vicki * Exported from MasterCook * Linguine with White Clam Sauce** Recipe By : Mike Roy Serving Size : 4 Preparation Time :0:00 Categories : Pasta Sauces Seafood Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces linguini 2 tablespoons butter 2 tablespoons olive oil 1 clove garlic -- chopped fine 2 tablespoons lemon juice 2 tablespoons dry white wine 1 1/2 teaspoons parsley -- finely chopped 1/2 teaspoon salt 1/4 teaspoon oregano 1/4 teaspoon pepper 1 can clams -- (8 ounce) minced with juice Cook linquine in boiling, salted water until just done (al dente) allowing 4 servings per 8-ounce package. Top with following sauce. Sauce: Saute garlic lightly in oil and butter. (Do not brown the garlic). Stir in the lemon juice and wine. Add parsley, salt, oregano, and pepper. Add clams and juice. Serve over linguine and toss well. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with french bread to dunk into the sauce. NOTES : Sprinkle with parmesean or romano cheese just before serving if you'd like. Oseland's Country Gourmet - http://www.countrygourmet.com Cookie stamps, molds, gourmet foods, free e-newsletter and monthly drawings for free gourmet products. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.