Shelly's Recipe

MANHATTAN CLAM LINGUINE

Category: Pasta - Seafood

2 quarts water
3 1/2 cups water
1 (8 oz) can minced clams, drained and liquid reserved
1 tbsp salt
1 (8 oz) pkg linguine or spaghetti
2 tbsp butter
2 tbsp snipped parsley
3 cloves garlic, finely chopped
1 1/2 tsp dried basil
1/4 tsp dried thyme
1 dash ground pepper
1/2 cup whipping cream
1/4 cup dry white wine
1/4 cup grated parmesan cheese
2 tbsp butter, softened
1/4 tsp salt

Heat the water, reserved clam liquid and 1 tbsp salt to boiling in a dutch oven. Add linguine gradually. Boil, uncovered, stirring occasionally, just until tender, 8-10 minutes; drain.

While linguine is cooking, prepare sauce. Melt 2 tbsp butter in a saucepan. Stir in parsley and next 5 ingredients. Cook and stir over low heat until clams are heated through.

Heat cream and wine to boiling in a 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 well mixed. Serves 4