Recipe - Linguine With Clam Water Cress Sauce

PHILLY.INQUIRER
2 tablespoon BUTTER
2 tablespoon MINCED GREEN ONIONS
2 tablespoon OLIVE OIL
10 ounce CAN MINCED CLAMS OR 1
6 oz.CAN TUNA IN WATER
1 LARGE CLOVE GARLIC,MINCED
One fourth cup DRY WHITE WINE
6 ounce LINGUINE
One fourth cup INCE FRESH PARSLEY
ALT AND PEPPER TO TASTE
2 tablespoon MINCED WATERCRESS

HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET.ADD GARLIC AND SAUTE OVER
MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND COOK OVER
HIGH HEAT 2 MINUTES.ADD 2 TABLESPOONS PARSLEY,WATERCRESS AND GREEN ONIONS
AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES. DRAIN CLAMS OR TUNA BUT RESERVE
LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH.
MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST
TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS
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................................

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini