Manhattan Clam Linguine

Manhattan Clam Linguine

Minced clams and linguine are tossed with a creamy herb sauce for a dish sure to make a big wave at dinner.

Prep Time

10

Minutes

Total Time

38

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Crunchy breadsticks and a tossed romaine salad would easily complement this creamy clam dish.
Substitution
Want to skip the white wine? Use apple juice or chicken broth instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 575
    • (Calories from Fat 235 ),
  • Total Fat 26 g
    • (Saturated Fat 15 g,),
  • Cholesterol 130 mg;
  • Sodium 670 mg;
  • Total Carbohydrate 52 g
    • (Dietary Fiber 2 g,
  • Protein 35 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.