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