---------- Recipe via Meal-Master (tm) v8.02
  
       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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