You could probably substitute the seafood ingredients to come closer to the recipe you wanted.
Ingredients
- 1/2 lb. shrimp, shelled & deveined
- 2 c. baby clams, canned or fresh
- 4 tbsp. butter
- 1 sm. onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp flour
- 2 tsp Dkjon mustard
- 1/4 c. water
- 1/3 c. dry white wine
- Salt & pepper to taste
- 1/4 c. chopped parsley
- 10 oz. linquine
Directions
Cook shrimp in boiling water until pink, about 3 minutes; remove and set aside. Drain off packing liquid from fresh or canned clams & set aside. Melt butter in saucepan. Saute onon & garlic until translucent. Add flour & mustard, stirring to blend well. Pour in reserved clam liquid, water, wine, salt, pepper & parsley. Cover & simmer for 10 minutes, stiring occasionally. Cook linquine in boiling, salted water following package directions, drain. Stir shrimp & clams into saucepan; simmer until heated thoroughly. Pour seafood mixture over linquine on heated serving platter, garnish with parsley & serve.
Print this recipe
Submitted 6/13/05.
Source: Creative Cooking
Submitted By: Ruth A. Burbage
burbage@pell.net
Linguine Seafood Supreme