Manhattan Clam Linguine
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 3 ½ | cups |
water
|
|
| 1 | can |
clams
minced, drained (8 ounces) |
*
|
| 1 | tablespoon |
salt
|
|
| 1 | package |
pasta, linguine
or spaghetti (8 ounces) |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
parsley leaves
snipped |
|
| 3 | each |
garlic cloves
finely chopped |
|
| 1 ½ | teaspoons |
basil
dried |
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| 1 | dash |
black pepper
ground |
*
|
| ½ | cup |
heavy whipping cream
|
|
| ¼ | cup |
white wine
dry |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
butter
or margarine,softened |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 828 | ml |
water
|
|
| 1 | can |
clams
minced, drained (8 ounces) |
*
|
| 15 | ml |
salt
|
|
| 1 | package |
pasta, linguine
or spaghetti (8 ounces) |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
parsley leaves
snipped |
|
| 3 | each |
garlic cloves
finely chopped |
|
| 7.5 | ml |
basil
dried |
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 1 | dash |
black pepper
ground |
*
|
| 118 | ml |
heavy whipping cream
|
|
| 59 | ml |
white wine
dry |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
butter
or margarine,softened |
|
| 1.3 | ml |
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 3½-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.
