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Manhattan Clam Linguine

Osburn's picture
Minced clams and linguine are tossed with a creamy herb sauce for a dish sure to make a big wave at dinner.
Ingredients
  Water 3 Quart
  Salt 1 Teaspoon
  Canned minced clams 13 Ounce (drained and liquid reserved)
  Linguine/Spaghetti 8 Ounce
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon (fresh)
  Chopped basil/1 1/2 teaspoons dried basil leaves 1 Tablespoon (fresh)
  Chopped thyme/1/4 teaspoon dried thyme leaves 3⁄4 Teaspoon (fresh)
  Pepper 1⁄8 Teaspoon
  Garlic 3 Clove (15 gm), finely chopped
  Heavy whipping cream 1⁄2 Cup (8 tbs)
  Dry white wine/Chicken broth 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Stir Fried
Dish: 
Noodle
Interest: 
Holiday, Kids, Party
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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