LINGUINE WITH CLAMS AND SQUID

Ingredients:

1/4	kg	clams (halaan), cleaned
1/2	tsp	dried oregano
1	pc	bay leaf (laurel)
1/2 tsp +	pinch	iodized fine salt
1/4	cup	DARI CREME BUTTERMILK
1 pc	(55 g)	white onion, chopped (1/3 cup)
1	clove	garlic, minced
100	grams	squid, sliced into rings
300	g	smoked fish (tinapa), flaked (1/2 cup)
2	tbsp	MAGNOLIA ALL PURPOSE FLOUR
1	cup	MAGNOLIA FRESH MILK
100	g	tomatoes, chopped (1/2 cup)
1 sprig	(10.7 g)	parsley, chopped (2 tbsp)
1/2 pack	(of 160 g)	MAGNOLIA QUICKMELT CHEESE, grated
1/4	tsp	pepper
1/4	kg	linguine pasta, cooked according to package directions

Procedure:

In a pot, combine clams, oregano, bay leaf and pinch of salt. Cook over high heat until clam shells open. Drain and set aside (reserve 1 cup clam stock). Discard unopened shells.
In a saucepan, melt margarine. Sauté onion, garlic, squid, tinapa and clams. When tender, 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 remaining salt and pepper.
Toss cooked linguine and serve with grated cheese.

Makes 4 servings.

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