Manhattan clam linguine

4 servings

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

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.

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