Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 t Minced garlic Pepper to taste
1/4 c Liquid Butter Buds or 3/4 lb Linguine, cooked
-fatfree chicken broth 1 ea Tb Alpine Lace or Weight
2 cn (6 1/2oz) minced clams, -Watchers fatfree Parmesan
-rinsed and drained -cheese
-(reserve juice) MOCK CREAM
1/2 c Mock cream (below) 1 ea Ct (16oz) nonfat cottage
3 ea Tb dry vermouth or white -cheese
-wine or white cooking wine 1 c Skim milk

-------------------------MOCK CREAM------------------------------

Blend in blender until very smooth, like a cream. Use in any sauce
that calls for cream. do not cook as long in a sauce as you would a
regular cream. When you first add it to your sauce, it will look
grainy and separate. Don't worry, simply stir over the heat for a
moment and it will smooth out beautifully. Saute the garlic in the
liquid Butter Buds. Drain the clams, reserving the juice. Add the
juice to the pan and simmer. Add mock cream, clams, vermouth and
pepper to taste. Toss with the cooked linguine and top with Parmesan
cheese. Per serving: 131 cal., 0.8g fat (5%), 20mg chol., 1g fiber,
9g pro., 19g carb., 474mg sod. Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-26-95

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