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| 1 Packung | (1-lb) Creamette Linguine; uncooked |
| 2 Esslöffel | Olive oil or vegetable oil |
| 2 | cloves garlic minced |
| 2 Dose | (6.5-oz) Snow's or Doxsee chopped clams; drain and reserve liquid |
| 1/2 Tasse | parsley fresh, chopped |
| 1/4 Tasse | white wine dry |
| 1 Teelöffel | Basil leaf |
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Prepare Creamette Linguine as package directs; drain. In medium skillet, heat oil and garlic. Stir in reserved clam liquid and parsley; cook and stir 3 minutes. Add clams, wine and basil. Simmer 5 minutes. Toss clam sauce with hot cooked linguine. Serve immediately. Refrigerate leftovers.
From "Creamette Good Health
Cookbook", Creamette Company,
428 N. 1ST St, Minneapolis, Mn
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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