| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Main dish, Alcohol |
4 |
Servings |
INGREDIENTS
| 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 |
ds |
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 |
INSTRUCTIONS
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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