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Linguine With Clam Water Cress Sauce

Title: LINGUINE WITH CLAM WATER CRESS SAUCE is a home-style recipe. Serves 2. Categories: Seafood ------------------------------PHILLY.INQUIRER------------------------------ 2 tb BUTTER 2 tb MINCED GREEN ONIONS 2 tb OLIVE OIL 10 oz CAN MINCED CLAMS OR 1 6 oz.CAN TUNA IN WATER 1 LARGE CLOVE GARLIC...

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 10 oz

Method (preview)

1. 1

   ALT AND PEPPER TO TASTE 2 tb MINCED WATERCRESS

2. 2

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

3. 3

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

4. 4

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

5. 5

   LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH.

6. 6

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

7. 7

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

8. 8

   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................................