Yield: 4 servings
- 1 tablespoon margarine or butter
- 1 medium zucchini, cut into 1/2-inch pieces
- 2 to 3 large cloves garlic, minced
- 1 large tomato, diced
- 1/4 teaspoon dried oregano
- 2 cans (6 1/2 oz each) minced clams, drained, broth reserved
- Water
- 2 tablespoons Argo® or Kingsford's® Corn Starch
- 2 chicken-flavored bouillon cubes
- 8 ounces linguine, cooked and drained
- 1/2 cup grated parmesan cheese
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- In large skillet melt margarine over medium-high heat. Add
zucchini and garlic; stirring frequently, cook 2 minutes. Add
tomato and oregano; cook, stirring, 2 minutes longer.
- Combine clam broth with enough water to make 1 3/4 cups.
Stir in corn starch until smooth. Add to skillet with bouillon
cubes and clams. Stirring constantly, bring to boil over medium
heat and boil 1 minute.
- Toss with linguine and Parmesan.
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