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Name: Manhattan Clam Linguine
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 1/2 c Water; 2 tb Butter or margarine, softened; 2 qt Water; 2 tb Butter or margarine; 2 tb parsley Snipped; 1/4 c Dry white wine; 1/4 c Grated Parmesan cheese; 1 ds Ground pepper; 3 Cloves garlic finely chopped; 1/2 c Whipping cream; 1 8-oz package Linguine or spaghetti; 1 tb Salt; 1/4 ts Dried thyme leaves; 1 1/2 ts Dried basil leaves; 1/4 ts Salt; 1 8-oz can clams Minced, drained

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INGREDIENTS

3 1/2 c Water
2 tb Butter ; or margarine, softened
2 qt Water
2 tb Butter or margarine
2 tb parsley ; Snipped
1/4 c Dry white wine
1/4 c Grated Parmesan cheese
1 ds Ground pepper
3 Cloves garlic ; finely chopped
1/2 c Whipping cream
1 8-oz package Linguine ; or spaghetti
1 tb Salt
1/4 ts Dried thyme leaves
1 1/2 ts Dried basil leaves
1/4 ts Salt
1 8-oz can clams ; Minced, drained

Servings

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.

NOTES

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Manhattan Clam Linguine

3 1/2 c Water
2 tb Butter or margarine, softened
2 qt Water
2 tb Butter or margarine
2 tb parsley Snipped
1/4 c Dry white wine
1/4 c Grated Parmesan cheese
1 ds Ground pepper
3 Cloves garlic finely chopped
1/2 c Whipping cream
1 8-oz package Linguine or spaghetti
1 tb Salt
1/4 ts Dried thyme leaves
1 1/2 ts Dried basil leaves
1/4 ts Salt
1 8-oz can clams Minced, drained

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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Nutrition

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Serving Size: 1 Serving (500g)
Recipe Makes: 4

Calories: 416
Calories from Fat: 205 (49%)

Amt Per Serving		% DV

	Total Fat 22.8g	30 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 3.7g
Cholesterol 100.5mg		31 %
Sodium 156.7mg		5 %
Potassium 406.1mg		11 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 35.6g
Protein 15.9g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 416

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