Recipe - Linguine With Seafood Sauce

2 tablespoon Margarine
4 Scallions, cut or sliced up
1 Clove garlic, minced
12 ounce Shrimp, frozen, thawed and
drained
4 ounce Clams, undrained
1 cup Chicken broth
One half cup Dry white wine
2 tablespoon Lemon juice
One fourth cup Italian parsley, chopped
1 teaspoon Dried basil
1 teaspoon Dried oregano
One half teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Cornstarch in
2 tablespoon Cold water
12 ounce Linguine, cooked al dente,
drained
2 tablespoon Margarine
One half cup Sour cream

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 MCRecipe Digest V1 #372, by "timothy a. lunchuck"
jock@thirdwave.com on Wed, 15 Jan 1997.