Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Manhattan Clam Linguine
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
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.
Some general comments about this recipe:
Can't find database. Query terminated.