Linguine With Garden Clam Sauce - cooking recipe

Ingredients

1 Tbsp. Mazola oleo
1 medium zucchini, cut into 1/2-inch pieces
2 to 3 large cloves garlic, minced
1 large tomato, diced
1/4 tsp. dried oregano
2 (6 1/2 oz.) cans minced clams, drained (broth reserved)
2 Tbsp. cornstarch
2 chicken bouillon cubes
8 oz. linguine, cooked and drained
1/2 c. grated Parmesan cheese

Preparation

In large skillet melt oleo over medium heat.
Add zucchini and garlic, saute 2 minutes.
Add tomato and oregano, saute 2 minutes. Combine clam broth with enough water to equal 1 3/4 cups.
Stir in cornstarch until smooth.
Add to skillet with bouillon cubes and clams.
Stirring constantly, bring to a boil over medium heat. Boil 1 minute.
Toss with linguine and Parmesan cheese.
Makes 4 servings.