LINGUINE WITH CLAMS AND SQUID
Home Foodie One
- In a pot, combine clams, oregano, bay leaf and salt. Cook over high heat until clam shells open. Drain and set aside (reserve 1 cup clam stock). Remove unopened shells.
- In a saucepan, melt margarine. Sauté onions, garlic, squid, tinapa and clams. When done, take out squid and clams and set aside.
- In the same pan, Add flour and mix to form a paste. While stirring, gradually pour in clam stock and milk. Return clams and squid and add tomatoes and parsley. Season with salt and pepper.
- Toss cooked linguine and serve with grated cheese.
Makes 4 to 5 servings.