Linguine and Seafood
Here is a meal that you can pull off of your shelves if need be. The light sauce is a welcome change from heavy pasta sauces. This recipe serves 6 and cooks up in 15 minutes. Busy schedule? Running late day? Linguine and Seafood is a meal you can get from the shelf to the table faster than you could order take out.
6 Slices bacon, cut into 1/2″ strips
1/4 c sliced green onion
2 cloves garlic, minced
6 T butter
2 (6 1/2 oz) cans minced clams
1 (6 1/2 oz) can white meat tuna
1/2 c sliced pitted ripe olives
1/4 c parsley
1/8 t pepper
12 oz linguine
In skillet cook bacon till crisp; drain, reserving 1/4 c drippings in skillet. Set bacon aside. Cook onion and garlic in drippings until tender but not brown. Stir in butter until melted. Drain clams and tuna; break tuna into chunks: add to skillet along with reserved bacon, olives, parsley and pepper; heat through. Keep hot.
Meanwhile cook linguine according to package directions; drain. Place in warm serving bowl, top with hot seafood mixture; toss. Serve immediately with lemon wedges and grated Parmesan cheese.byDeborahonThursday, April 02, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,fish,Lent,Recipe