Linguine With Clams And Squid


  1. 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.
  2. In a saucepan, melt margarine. Sauté onions, garlic, squid, tinapa and clams. When done, take out squid and clams and set aside.
  3. 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.
  4. Toss cooked linguine and serve with grated cheese.

Makes 4 to 5 servings.