MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Manhattan Clam Linguine
Categories: Shellfish, Pasta, Wine, Cheese
Yield: 4 Servings

5 3/4 pt Water
8 oz Minced clams; drained, juice
- reserved
1 tb Salt
8 oz Linguine
2 tb Butter
2 tb Snipped parsley
3 cl Garlic; fine chopped
1 1/2 ts Dried basil leaves
1/4 ts Dried thyme leaves
ds Ground pepper
1/2 c Whipping cream
1/4 c Dry white wine
1/4 c Grated Parmesan cheese
2 tb Butter; softened
1/4 ts Salt

Heat 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.

From: http://www.recipesource.com

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