Title: Linguine with clam water cress sauce
 Categories: Seafood
      Yield: 2 Servings
 
MMMMM----------------------PHILLY.INQUIRER---------------------------
      2 tb BUTTER
      2 tb MINCED GREEN ONIONS
      2 tb OLIVE OIL
     10 oz CAN MINCED CLAMS OR 1
           6 oz.CAN TUNA IN WATER
      1    LARGE CLOVE GARLIC,MINCED
    1/4 c  DRY WHITE WINE
      6 oz LINGUINE
    1/4 c  INCE FRESH PARSLEY
           ALT AND PEPPER TO TASTE
      2 tb MINCED WATERCRESS
 
       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................................