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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: LINGUINE WITH CLAM WATER CRESS SAUCE

  3. Categories: Seafood

  4. Yield: 2 servings

  5. --PHILLY.INQUIRER--

  6. 2 tb BUTTER

  7. 2 tb MINCED GREEN ONIONS

  8. 2 tb OLIVE OIL

  9. 10 oz CAN MINCED CLAMS OR 6 oz.CAN TUNA IN WATER

  10. 1 LARGE CLOVE GARLIC,MINCED

  11. 1/4 c DRY WHITE WINE

  12. 6 oz LINGUINE

  13. 1/4 c INCE FRESH PARSLEY

  14. ALT AND PEPPER TO TASTE

  15. 2 tb MINCED WATERCRESS

  16. HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET.ADD GARLIC AND SAUTE OVER

  17. 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND COOK OVER

  18. 2 MINUTES.ADD

  19. 2 TABLESPOONS PARSLEY,WATERCRESS AND GREEN ONIONS

  20. 2 TO 3 MINUTES. DRAIN CLAMS OR TUNA BUT RESERVE

  21. LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH.

  22. MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST

  23. TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS

  24. 2 TO 3 TABLESPOONS RESERVED LIQUID.SEASON TO TASTE WITH SALT AND PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY.TOSS AND SERVE

  25. IMMEDIIATLY... --

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