Manhattan Clam Linguine

 

3

quarts water

1

teaspoon salt

2

cans (6 1/2 ounces each) minced clams, drained and liquid reserved

1

package (8 ounces) linguine or spaghetti

1/4

cup butter or margarine

2

tablespoons chopped fresh parsley

1

tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves

3/4

teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

1/8

teaspoon pepper

3

garlic cloves, finely chopped

1/2

cup whipping (heavy) cream

1/4

cup dry white wine or Progresso® chicken broth (from 32-ounce carton)

1/4

cup grated Parmesan cheese

• 1 Heat water, salt and reserved clam liquid to boiling in 4-quart Dutch oven. Add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
• 2 Heat remaining 2 tablespoons butter in 2-quart saucepan. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
• 3 Pour clam sauce over linguine; add cheese. Toss until evenly coated.