Title: Linguine with Clam Water Cress Sauce
Categories: Seafood
Yield: 2 Servings

PHILLY.INQUIRER
2	tb	BUTTER
2	tb	MINCED GREEN ONIONS
2	tb	OLIVE OIL
10	oz	CAN MINCED CLAMS OR 1
		6 oz.CAN TUNA IN WATER
1		LARGE CLOVE GARLIC,MINCED
1/4	c	DRY WHITE WINE
6	oz	LINGUINE
1/4	c	INCE FRESH PARSLEY
		ALT AND PEPPER TO TASTE
2	tb	MINCED WATERCRESS

HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET.ADD GARLIC AND SAUTE OVER MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND COOK OVER HIGH HEAT 2 MINUTES.ADD 2 TABLESPOONS PARSLEY,WATERCRESS AND GREEN ONIONS AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES. DRAIN CLAMS OR TUNA BUT RESERVE LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH. MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS DRY,ADD 2 TO 3 TABLESPOONS RESERVED LIQUID.SEASON TO TASTE WITH SALT AND PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY.TOSS AND SERVE IMMEDIIATLY................................

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