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Manhattan Clam Linguine
Manhattan Clam Linguine
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Prep Time:
10 minutes
Total Time:
38 minutes
Creamy herb sauce coats linguine and minced clams for a show-stopping meal.
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 Progresso™ chicken broth (from 32-ounce carton)
  • 1/4 cup grated Parmesan cheese
Instructions:
  • In a 4-quart Dutch oven, bring water, salt, and reserved clam liquid to a boil. Add linguine and cook uncovered for 8 to 10 minutes, stirring occasionally, until tender. Drain and return to the Dutch oven, then mix in 2 tablespoons of butter.
  • In a 2-quart saucepan, melt the rest of the butter. Add parsley, basil, thyme, pepper, garlic, and clams. Cook on low heat, stirring constantly until clams are heated through. Mix in whipping cream and wine, heat through while stirring occasionally.
  • Drizzle the savory clam sauce over the linguine and sprinkle with cheese. Mix well until the linguine is perfectly coated.

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