Garlic basil fettuccine with clams, corn and basil

4 - 6 folks

Ingredients

Quantity Ingredient
10 ounces Mendoccino Garlic Basil Fettuccine
2 pounds Fresh clams; rinsed (for canned)
3 tablespoons Garlic; minced
2 larges Tomatoes; seeded chopped
¾ cup Corn kernels; ( fresh or frozen)
½ cup White wine;
3 tablespoons Butter -=OR=-
3 tablespoons Margarine;
4 tablespoons Basil; chopped
Salt & pepper to taste;

Directions

Combine all ingredients except pasta in a large sauce pan. Cover and bring in to a boil. Cook until clams just open, stirring occasionally. Keep warm. Cook pasta according to cooking instructions. Drain, add to clams mixture. Toss together and season to taste. (If using canned clams, drain and reserve. Add when tossing pasta with sauce, just to heat through.) Enjoy.

Source: Back of Package Mendocino Pasta, Co. (Garlic Basil Fettuccine) + Chef Mark Vann, Mission Inn & Spa.

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 09-14-95

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