Manhattan clam linguine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| 3½ | cup | Water |
| 1 | can | Minced clams,drained(8oz) |
| 1 | tablespoon | Salt |
| 1 | pack | Linguine or spaghetti(8oz) |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Snipped parsley |
| 3 | Cloves garlic,finely chopped | |
| 1½ | teaspoon | Dried basil leaves |
| ¼ | teaspoon | Dried thyme leaves |
| 1 | dash | Ground pepper |
| ½ | cup | Whipping cream |
| ¼ | cup | Dry white wine |
| ¼ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Butter or margarine,softened |
| ¼ | teaspoon | Salt |
Directions
Heat 2 quarts plus 3½ cups water, reserved clam liquor and 1 tablespoon salt to boiling in large kettle or Dutch oven. Add linguine gradually. Boil uncovered, stirring occasionally, JUST until tender, 8 to 10 minutes; drain. While linguine is cooking, prepare sauce. Melt 2 tablespoons butter in 2-quart saucepan. Stir in parsley, garlic, basil, thyme pepper and clams. Cook and stir over low heat until clams are heated through.
Heat cream and wine to boiling in 1 ½-quart saucepan over low heat, stirring constantly. Boil and stir 1 minute; pour over clam mixture.
Transfer hot linguine to warm platter. Pour sauce over linguine. Toss until linguine and sauce with remaining ingredients until well mixed.