You could probably substitute the seafood ingredients to come closer to the recipe you wanted.


  • 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


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.

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Submitted 6/13/05.
Source: Creative Cooking
Submitted By: Ruth A. Burbage
Linguine Seafood Supreme