Linguine With Garden Clam Sauce

• 1 Tbsp. margarine
• 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. each) cans minced clams, drained (broth reserved)
• 2 Tbsp. cornstarch
• 2 chicken flavored bouillon cubes
• 8 oz. linguine, cooked and drained
• 1/2 c. grated Parmesan cheese

1. In a large skillet melt margarine over medium-high heat.
2. Add zucchini and garlic; saute 2 minutes.
3. Combine clam sauce with enough water to equal 1 3/4 cups.
4. Stir in cornstarch until smooth. Add to skillet with bouillon cubes and clams.
5. Stirring constantly, bring to a boil over medium heat.
6. Boil for 1 minute.
7. Toss with linguine and Parmesan cheese.
8. Makes 4 servings.

margarine, zucchini, garlic, tomato, oregano, clams, cornstarch, chicken, linguine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546014 (may not work)