Recipe: Linguine with Garden Clam Sauce (using canned clams)

LINGUINE WITH GARDEN CLAM SAUCE



1 tablespoon butter or margarine
1 medium zucchini, cut into 1/2-inch pieces
2 to 3 large cloves garlic, minced
1 large tomato, diced
1/4 teaspoon Spice Islands Oregano
2 cans (6 1/2 ounces each) minced clams, drained, broth reserved
Water (as needed)
2 tablespoons Argo Corn Starch
2 chicken-flavored bouillon cubes
8 ounces linguine, cooked and drained (keep warm)
1/2 cup grated parmesan cheese

In large skillet melt margarine over medium-high heat. Add zucchini and garlic; stirring frequently, cook 2 minutes. Add tomato and oregano; cook, stirring, 2 minutes longer.

Combine clam broth with enough water to make 1 3/4 cups. Stir in corn starch until smooth. Add to skillet with bouillon cubes and clams. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Toss with linguine and Parmesan.

Makes 4 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.