Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Pk (16oz) linguine, cooked -fatfree chicken broth
1 lb Squid, cleaned and cut in 1/4 c (to 1/2) dry white wine or
-1/4" rings (calamari) -cooking wine
2 t Minced garlic 2 ea Tb Hunts tomato paste
1 lb Cooked and pelled shrimp 1 t Oregano
12 oz Canned chopped clams, 1 t Basil
-rinsed and drained 1/2 t Black pepper
1 cn (28oz) Italian tomatoes, 1/2 t (to 1) crushed red pepper
-pureed in a blender l Salt to taste, optional
2 ea Tb liquid Butter Buds or

In a large pot, combine tomatoes, 1 tablespoon Butter Buds, clams,
shrimp, wine, tomato paste, basil, oregano, slat, black pepper and
red pepper. Bring to a boil, reduce het and simmer 30 minutes.
Meanwhile, in a nonstick skillet, saute garlic and calamari in Butter
Buds about 5 minutes or until done. Add to the tomato mixture. Simmer
15 minutes. Serve over linguine. Per serving: 189 cal., 1.9g fat
(9%), 181mg chol., 1 g fiber, 24g pro., 18g carb., 162mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.

Submitted By CAROLYN SHAW On 02-26-95

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