Manhattan Clam Linguine

* Exported from MasterCook *

MANHATTAN CLAM LINGUINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Alcohol

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 d 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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