Herbed Clam Linguine
From watson2167 16 years ago
- 35 minutes to make
- Serves 4
Using fresh herbs to complement this dish of pasta and creamy clam sauce.
Ingredients
- 3 quarts water shopping list
- 1 teaspoon salt shopping list
- 2 cans (6 1/2 ounces each) minced clams, drained and liquor reserved shopping list
- 1 package (8 ounces) linguine or spaghetti shopping list
- 1/4 cup butter or margarine shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 1 tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves shopping list
- 3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves shopping list
- 1/8 teaspoon pepper shopping list
- 3 garlic cloves, finely chopped shopping list
- 1/2 cup whipping (heavy) cream shopping list
- 1/4 cup dry white wine or clam juice shopping list
- 1/4 cup grated parmesan cheese shopping list
How to make it
- 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.
- 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.
- Pour sauce over linguine. Add Parmesan cheese; toss until evenly coated.
The Rating
Reviewed by 3 people
linebb956
annieamie
a1pattiThe Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "