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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I make this quite often for family celebrations. It sure is a favorite. The zucchini adds such a nice touch to this traditional dish.âKen Vouk, Willowick, Ohio Ingredients:
1 package (1 pound) linguine |
1 large onion, finely chopped |
2 tablespoons olive oil |
1 medium zucchini, diced |
1 garlic clove, minced |
3 cans (6-1/2 ounces each) chopped clams |
1/2 pound sliced fresh mushrooms |
2 teaspoons chicken bouillon granules |
1 teaspoon minced fresh basil |
1/8 teaspoon pepper |
shredded parmesan cheese |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add zucchini; cook for 2 minutes or until crisp-tender. Stir in garlic; cook 1 minute longer.
2. Drain clams, reserving 1/2 cup juice. Add the clams, mushrooms, bouillon, basil, pepper and reserved juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender. Drain linguine; top with clam mixture. Sprinkle with cheese. Yield: 4-6 servings.
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