Herbed Clam Linguine

Recipe Ingredients

3		Water
1 teaspoon	5ml	Salt
2		Minced clams - (6 1/2 oz ea) - drained, and
		Liquor reserved
1		Linguine or spaghetti - (8 oz)
1/4 cup	49g / 1.7oz	Margarine or butter
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh
		(or 1 1/2 tspns dried basil)
3/4 teaspoon	3.8ml	Chopped fresh
		(or 1/4 tspn dried thyme)
1		Freshly-ground black pepper
3		Garlic cloves - finely chopped
1/2 cup	118ml	Whipping (heavy) cream
1/4 cup	59ml	Emerald Riesling, dry white wine or
		Clam juice
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

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 margarine.

Melt remaining 2 tablespoons margarine 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.

This recipe yields 4 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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