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Linguine With Clam Water Cress Sauce

Linguine With Clam Water Cress Sauce is built on Butter, Green Onions, Olive Oil, Tuna In Water, and Watercress. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 6
• 2 tbsp

Method (preview)

1. 1

   HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET.ADD GARLIC AND SAUTE OVER

2. 2

   MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND COOK OVER

3. 3

   HIGH HEAT 2 MINUTES.ADD 2 TABLESPOONS PARSLEY,WATERCRESS AND GREEN ONIONS

4. 4

   LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH.

5. 5

   MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST

6. 6

   TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS

7. 7

   DRY,ADD 2 TO 3 TABLESPOONS RESERVED LIQUID.SEASON TO TASTE WITH SALT AND PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY.TOSS AND SERVE IMMEDIIATLY................................