Manhattan Clam Linguine

Name: Manhattan Clam Linguine
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter or margarine; 59 milliliters dry white wine or Progresso® chicken broth (from 32-ounce carton); 369 grams cans each) minced clams, drained and liquid reserved; 1 Tbsp chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves; 2 Tbsps chopped fresh parsley; 1 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves; 3 garlic cloves, finely chopped; 227 grams package linguine or spaghetti; 59 milliliters grated Parmesan cheese; 0 teaspoons pepper; 1 teaspoon salt; 3 liters water; 118 milliliters whipping (heavy) cream

Manhattan Clam Linguine might be just the main course you are searching for. One serving contains 457 calories, 13g of protein, and 25g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of water, salt, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat water, salt and reserved clam liquid to boiling in 4-quart Dutch oven.

Ingredients you will need

Water

Salt

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Linguine

Butter

Equipment you will use

Dutch Oven

Heat remaining 2 tablespoons butter in 2-quart saucepan. 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.

Ingredients you will need

Whipping Cream

Parsley

Butter

Garlic

Pepper

Basil

Clams

Thyme

Wine

Equipment you will use

Sauce Pan

Pour clam sauce over linguine; add cheese. Toss until evenly coated.

Ingredients you will need

Clam Sauce

Linguine

Cheese

Equipment

Dutch Oven

Sauce Pan

Ingredients

Servings:

59milliliters

butter or margarine 59milliliters

dry white wine or Progresso® chicken broth (from 32-ounce carton)369grams

cans each) minced clams, drained and liquid reserved 1Tbsp

chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves 2Tbsps

chopped fresh parsley 1teaspoons

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

garlic cloves, finely chopped 227grams

package linguine or spaghetti 59milliliters

grated Parmesan cheese 0teaspoons

pepper 1teaspoon

salt 3liters

water 118milliliters

whipping (heavy) cream

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.