Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------PHILLY.INQUIRER---------------------------
2 tb BUTTER 1/4 c DRY WHITE WINE
2 tb MINCED GREEN ONIONS 6 oz LINGUINE
2 tb OLIVE OIL 1/4 c INCE FRESH PARSLEY
10 oz CAN MINCED CLAMS OR 1 ALT AND PEPPER TO TASTE
6 oz.CAN TUNA IN WATER 2 tb MINCED WATERCRESS
1 LARGE CLOVE GARLIC,MINCED

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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