Manhattan Clam Linguine
|Canned minced clams||13 Ounce (drained and liquid reserved)|
|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)|
|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)|
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.