1 Tbsp. cooking oil
1 can (10 3/4 oz.) Campbell’s Golden Cream of Mushroom Soup
1 can (6 1/2 oz.) minced clams, undrained
1/4 cup milk
1/4 cup dry white wine
2 Tbsp. chopped fresh parsley
2 Tbsp. grated parmesan cheese
1 clove garlic minced
8 oz. linguine, cooked and drained

Recipe Instructions
1. In 10-inch skillet saute minced garlic in hot oil.

2. In medium bowl mix soup, undrained clams, milk and wine until well combined. Add mixture to skillet and cook over medium heat stirring constantly until hot and bubbly. Stir in fresh parsley.

3. Toss with linguine and sprinkle with parmesan cheese.

Makes 4 servings.

This entry was posted on Saturday, November 26th, 2005 at 1:07 pm and is filed under Clams, Pasta. You can leave a response, or trackback from your own site.