Clam Linguine

3 large cloves garlic, minced
1 green onions, chopped
3 tablespoons margarine
1 can cream of shrimp soup
2 cans clams drained
1/3 cup white wine
1/2 cup sour cream
1 medium Roma tomato chopped
White pepper to taste
8 ounces linguine

Melt margarine in large skillet. Saute onions and garlic in margarine. Add cream of shrimp soup, clam, white wine. Heat for 5 minutes on low to medium heat. Add tomato and sour cream. Heat for 5 minutes more. Add white pepper to taste. Prepare linguine according to package directions. Drain well and pour sauce mixture over it.

Serves 6.

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Cajun Country -- New Iberia, Louisiana