Manhattan Clam Linguine

Recipe Ingredients

2		Water
3 1/2 cups	829ml	Water
1		Minced clams - drained(8oz)
1 tablespoon	15ml	Salt
1		Linguine or spaghetti - (8oz)
2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	Snipped parsley
3		Garlic - finely chopped
1 1/2 teaspoons	7.5ml	Dried basil leaves
1/4 teaspoon	1.3ml	Dried thyme leaves
1		Ground pepper
1/2 cup	118ml	Whipping cream
1/4 cup	59ml	Dry white wine
1/4 cup	36g / 1.3oz	Grated parmesan cheese
2 tablespoons	30ml	Butter or margarine - softened
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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.

Source:
Michael Lomonaco

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