Categories: Fish/sea 
      Yield: 2 servings 
  
------------------------------PHILLY.INQUIRER------------------------------ 
      2 tb BUTTER                            1/4 c  DRY WHITE WINE 
      2 tb MINCED GREEN ONIONS                 6 oz LINGUINE 
      2 tb OLIVE OIL                         1/4 c  INCE FRESH PARSLEY 
     10 oz CAN MINCED CLAMS OR 1                    ALT AND PEPPER TO TASTE 
           6 oz.CAN TUNA IN WATER              2 tb MINCED WATERCRESS 
      1    LARGE CLOVE GARLIC,MINCED       
  
       HEAT BUTTER AND OLIVE OIL  IN LARGE SKILLET.ADD GARLIC AND SAUTE OVER 
  MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND COOK OVER 
  HIGH HEAT 2 MINUTES.ADD 2 TABLESPOONS PARSLEY,WATERCRESS AND GREEN ONIONS 
  AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES. DRAIN CLAMS OR TUNA BUT RESERVE 
  LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH. 
       MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST 
  TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS 
  DRY,ADD 2 TO 3 TABLESPOONS RESERVED LIQUID.SEASON TO TASTE WITH SALT AND 
  PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY.TOSS AND SERVE 
  IMMEDIIATLY................................