Linguine with clam sauce primavera

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 large Zucchini; thickly sliced
3 Cloves garlic; minced
1 large Tomato; diced
¼ teaspoon Dried oregano
2 cans Baby clams; chopped
2 tablespoons Corn starch
Water
2 Cubes chicken bouillon
½ cup Parmesan cheese; grated

Directions

1. In a large skillet heat over medium heat, add zucchini and garlic, cook for 2 minutes stirring frequently.

2. Add tomato and oregano, cook another 2 minutes.

3. Combine broth from clams with enough water to make 1¾ cups liquid.

4. Mix a small amount of liquid with cornstarch to form a paste; stir paste into clam broth and pour into skillet.

5. Add bouillon cubes and clams to the skillet; bring to a boil and cook for 1 minute, reduce heat and continue cooking until sauce thickens.

6. Toss sauce with cooked linguine and parmesan cheese; serve while hot.

Recipe by: RecipeLu

Posted to recipelu-digest Volume 01 Number 347 by "Diane Geary" <diane@...> on Dec 7, 1997

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