*  Exported from  MasterCook  *
 
                          MANHATTAN CLAM LINGUINE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Alcohol
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       qt           Water
    3 1/2   c            Water
    1       cn           Minced clams,drained (8oz)
    1       tb           Salt
    1       pk           Linguine or spaghetti (8oz)
    2       tb           Butter or margarine
    2       tb           Snipped parsley
    3                    Cloves garlic,finely chopped
    1 1/2   ts           Dried basil leaves
      1/4   ts           Dried thyme leaves
    1       d            Ground pepper
      1/2   c            Whipping cream
      1/4   c            Dry white wine
      1/4   c            Grated Parmesan cheese
    2       tb           Butter or margarine,softened
      1/4   ts           Salt
 
   Heat 2 quarts plus 3 1/2 cups water, reserved clam
   liquor and 1 tablespoon salt to boiling in large
   kettle or Dutch oven. Add linguine gradually. Boil
   uncovered, stirring occasionally, JUST until tender, 8
   to 10 minutes; drain.
   
   While linguine is cooking, prepare sauce. Melt 2
   tablespoons butter in 2-quart saucepan. Stir in
   parsley, garlic, basil, thyme pepper and clams. Cook
   and stir over low heat until clams are heated through.
   Heat cream and wine to boiling in 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 linguine and sauce with remaining
   ingredients until well mixed.
  
 
 
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