• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Manhattan Clam Linguine

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 2 qt Water
  • 3 1/2 c Water
  • 1 cn Minced clams,drained(8oz)
  • 1 tb Salt
  • 1 pk Linguine or spaghetti(8oz)
  • 2 tb Butter or margarine
  • 2 tb Snipped parsley
  • 3 Cloves garlic,finely chopped
  • 1 1/2 ts Dried basil leaves
  • 1/4 ts Dried thyme leaves
  • 1 ds Ground pepper
  • 1/2 c Whipping cream
  • 1/4 c Dry white wine
  • 1/4 c Grated Parmesan cheese
  • 2 tb Butter or margarine,softened
  • 1/4 ts Salt


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;

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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