MANHATTAN CLAM LINGUINE

Manhattan Clam Linguine image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 38m

Yield 4

Number Of Ingredients 13

Ingredients

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

Steps:

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.
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.
Pour clam sauce over linguine; add cheese. Toss until evenly coated.

Nutrition Facts : Calories 575, Carbohydrate 52 g, Cholesterol 130 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 670 mg