------------------------------PHILLY.INQUIRER------------------------------
      2 tb BUTTER

      2 tb MINCED GREEN ONIONS

      2 tb OLIVE OIL

     10 oz CAN MINCED CLAMS OR 1

           6 oz.CAN TUNA IN WATER

      1    LARGE CLOVE GARLIC,MINCED

    1/4 c  DRY WHITE WINE

      6 oz LINGUINE

    1/4 c  INCE FRESH PARSLEY

           ALT AND PEPPER TO TASTE
      2 tb MINCED WATERCRESS

       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................................