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Ingredients Jump to Instructions ↓

  1. 2 Water

  2. 3 1/2 cups 829ml Water

  3. 1 Minced clams - drained(8oz)

  4. 1 tablespoon 15ml Salt

  5. 1 Linguine or spaghetti - (8oz)

  6. 2 tablespoons 30ml Butter or margarine

  7. 2 tablespoons 30ml Snipped parsley

  8. 3 Garlic - finely chopped

  9. 1 1/2 teaspoons 7 1/2ml Dried basil leaves

  10. 1/4 teaspoon 1 1/3ml Dried thyme leaves

  11. 1 Ground pepper

  12. 1/2 cup 118ml Whipping cream

  13. 1/4 cup 59ml Dry white wine

  14. 1/4 cup 36g / 1 1/3oz Grated parmesan cheese

  15. 2 tablespoons 30ml Butter or margarine - softened

  16. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat 2 quarts plus 3 1/2 cups 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.

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