| LINGUINE WITH WHITE CLAM SAUCE |
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Serves 82 tablespoons CRISCO Oil 2 garlic cloves, minced 2 cans (6-1/2 ounces each) chopped clams, undrained 1/2 cup chopped fresh parsley 1/4 cup clam juice 1 teaspoon dried basil leaves 1 pound linguine, cooked (without salt or fat) and well drained Heat oil and garlic in medium skillet on medium heat. Drain clams, reserving liquid. Add reserved liquid and parsley to skillet. Reduce heat to low. Simmer 3 minutes, stirring occasionally. Add clams, clam juice and basil. Simmer 5 minutes, stirring occasionally. Add to hot linguine. Toss lightly to coat. |
