Date:    Wed, 10 Nov 93 09:39:25 EST
 From:    “Janice Kennedy” <>
 Corn-tomato linguini (vegan)
 This recipe is adapted from one my SO and I had at a restaurant.  I think
 our version is better than the original one (which I'm sure had olive oil in
 about 8 oz. linguini pasta
 5-6 large garlic cloves, chopped
 1 cup fresh basil leaves, chopped
 8 oz. can corn kernels
 1/3 cup sun-dried tomatoes, chopped
 1/4 cup balsamic vinegar
 salt and pepper to taste
 While linguini cooks, heat vinegar in pan.  Add all ingredients except
 linguini and saute.  Add additional vinegar if necessary while cooking.
 Drain linguini and top with mixture.  We serve this with baked garlic on ff
 whole-grain bread.