Linguine with seafood sauce

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Margarine
4 Scallions, sliced
1 Clove garlic, minced
12 ounces Shrimp, frozen, thawed and drained
4 ounces Clams, undrained
1 cup Chicken broth
½ cup Dry white wine
2 tablespoons Lemon juice
¼ cup Italian parsley, chopped
1 teaspoon Dried basil
1 teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Cornstarch in
2 tablespoons Cold water
12 ounces Linguine, cooked al dente, drained
2 tablespoons Margarine
½ cup Sour cream

Directions

Saute onion and garlic in 2 tbsp. margarine until tender. Stir in shrimp, clams, broth, wine, lemon juice, parsley and seasonings. Bring to a boil, reduce heat simmer 5 minutes. Slowly stir in cornstarch mixture. Cook stirring constantly until thickened. Remove from heat, cover. Cook linguine, drain, toss with sour cream and 2 tbsp. margarine. Serve sauce over linguine.

Serving Ideas : Serve with green salad and crusty french bread Posted to MC-Recipe Digest V1 #372, by "timothy a. lunchuck" <jock@...> on Wed, 15 Jan 1997.

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