Subj : 9/15 Natl Linguine Day 1
To   : All
From : Dave Drum
Date : Mon Sep 13 2021 18:07:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Manhattan Clam Linguine
 Categories: Shellfish, Pasta, Wine, Cheese
      Yield: 4 Servings
 
  5 3/4 pt Water
      8 oz Minced clams; drained, juice
           - reserved
      1 tb Salt
      8 oz Linguine
      2 tb Butter
      2 tb Snipped parsley
      3 cl Garlic; fine chopped
  1 1/2 ts Dried basil leaves
    1/4 ts Dried thyme leaves
        ds Ground pepper
    1/2 c  Whipping cream
    1/4 c  Dry white wine
    1/4 c  Grated Parmesan cheese
      2 tb Butter; softened
    1/4 ts Salt
 
  Heat 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.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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