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