Feed Me That logoWhere dinner gets done
previousnext


Title: Manhattan Clam Linguine
Categories: Entree Wine
Yield: 4 Servings

2qtWater
3 1/2cWater
1cnMinced clams,drained(8oz)
1tbSalt
1pkLinguine or spaghetti(8oz)
2tbButter or margarine
2tbSnipped parsley
3 Cloves garlic,finely chopped
1 1/2tsDried basil leaves
1/4tsDried thyme leaves
1dsGround pepper
1/2cWhipping cream
1/4cDry white wine
1/4cGrated Parmesan cheese
2tbButter or margarine,softened
1/4tsSalt

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.

previousnext