Manhattan Clam Linguine Recipe
Minced clams and linguine are tossed with a creamy herb sauce for a dish sure to make a big wave at dinner.
Ingredients
3 quarts water
1 teaspoon salt
2 cans (6 1/2 ounces each) minced clams, drained and liquid reserved
1 package (8 ounces) linguine or spaghetti
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 garlic cloves, finely chopped
1/2 cup whipping (heavy) cream
1/4 cup dry white wine or chicken broth
1/4 cup grated Parmesan cheese
Directions
1. Heat water, salt and reserved clam liquid to boiling in 4-quart Dutch oven. Add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
2. Heat remaining 2 tablespoons butter in 2-quart saucepan. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
3. Pour clam sauce over linguine; add cheese. Toss until evenly coated.
2. Heat remaining 2 tablespoons butter in 2-quart saucepan. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
3. Pour clam sauce over linguine; add cheese. Toss until evenly coated.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
