---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Linguine With Clam Water Cress Sauce
 Categories: Seafood
      Yield: 2 servings
 
      2 tb Butter
      2 tb Green onions; minced
      2 tb Olive oil
     10 oz Can minced clams -OR-
      6 oz Can tuna in water
      1 cl Garlic; minced
    1/4 c  Dry white wine
      6 oz Linguine
    1/4 c  Fresh parsley; minced
           Salt and pepper; to taste
      2 tb Watercress; minced
 
  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 tb 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. Drain well and add to skillet with clams. Toss. If mixture
  is dry, add 2 to 3 tb reserved liquid. Season to taste with salt
  and pepper and sprinkle wiith reserved 2 tb parsley. Toss and serve
  immediately.

  Recipe by Philly Inquirer
 
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