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Herbed Clam Linguine

  • 4servings
  • 35minutes
  • 490calories

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Source: www.bettycrocker.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 quarts water

  2. 1 teaspoon salt

  3. 2 cans (6 1/2 ounces each) minced clams, drained and liquor reserved

  4. 1 package (8 ounces) linguine or spaghetti

  5. 1/4 cup butter or margarine

  6. 2 tablespoons chopped fresh parsley

  7. 1 tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves

  8. 3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

  9. 1/8 teaspoon pepper

  10. 3 garlic cloves, finely chopped

  11. 1/2 cup whipping (heavy) cream

  12. 1/4 cup dry white wine or clam juice

  13. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat water, salt and reserved clam liquor to boiling in 4-quart Dutch oven. Gradually 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. Melt remaining 2 tablespoons butter in 2-quart saucepan over low heat. 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 sauce over linguine. Add Parmesan cheese; toss until evenly coated.

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