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Main Dishes

Linguine with Garden Clam Sauce

  • 15m serving time
  • 20m cooking time
  • 4 food portion(s)

Linguine with Garden Clam Sauce

Made with Spagetiku



  • 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 leaf oregano
  • 2 cans (6-1/2 ounces each) minced clams, drained, broth reserved
  • Water sufficiently
  • 2 tablespoons maizenaku
  • 8 chicken-flavored bouillon cubes
  • 1/2 ounces linguine, cooked and drained


  1. 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.
  2. 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.
  3. Toss with linguine and Parmesan.
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