*  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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