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.