Recipe - Live-Well: Linguine With Clam Sauce

One half pound Linguine
1 tablespoon Butter
3 Garlic cloves, slivered
1 small Onion, chopped
1 Carrot, chopped
5 ounce Canned baby clams
2 tablespoon Dry white vermough or wine
1/3 cup Fresh parsley, chopped
1 pn Pepper
One fourth cup Parmesan, freshly grated

In large pot of boiling saltedwater, cook linguine for about 810 minutes
or until tender but firm. Drain pasta and return to pot.

Meanwhile, in nonstick skillet, heat butter over medium heat; cook garlic,
onion and carrot, stirring occasionally, for about 4 minutes or until
softened. Pour in liquid from clams; add vermouth. Bring to boil; boil for
3 minutes or until sauce is reduced by half and slightly thickened. Add
clam, parsley and pepper; return to boil.

Pour over pasta. Add half of the Parmesan; toss to coat. Serve sprinkled
with remaining Parmesan. Per Serving: about 615 calories, 29 g protein, 12
g fat, 96 g carbohydrate very high source fibre, good source calcium,
excellent source iron.

Source: Canadian Living magazine [Jan 96] Presented in an article by Carol
Ferguson. Recipes from Canadian Living Test Kitchen.

[=PAM=] PA_Meadows@msn.com

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