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Title: Manhattan Clam Linguine
Categories: Entree Wine
Yield: 4 Servings
2 | qt | Water |
3 1/2 | c | Water |
1 | cn | Minced clams,drained(8oz) |
1 | tb | Salt |
1 | pk | Linguine or spaghetti(8oz) |
2 | tb | Butter or margarine |
2 | tb | Snipped parsley |
3 | Cloves garlic,finely chopped | |
1 1/2 | ts | Dried basil leaves |
1/4 | ts | Dried thyme leaves |
1 | ds | Ground pepper |
1/2 | c | Whipping cream |
1/4 | c | Dry white wine |
1/4 | c | Grated Parmesan cheese |
2 | tb | Butter or margarine,softened |
1/4 | ts | Salt |
Heat 2 quarts plus 3 1/2 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 1/2-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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