Recipe for Manhattan Clam Linguine 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 qt Water
1/2 cup Water
1 can Minced clams,drained(8oz)
1 tbl Salt
1 pkt Linguine or spaghetti(8oz)
2 tbl Butter or margarine
2 tbl Snipped parsley
3 x Cloves garlic,finely chopped
1/2 tsp Dried basil leaves
1/4 tsp Dried thyme leaves
1 dsh Ground pepper
1/2 cup Whipping cream
1/4 cup Dry white wine
1/4 cup Grated Parmesan cheese
2 tbl Butter or margarine,softened
Instructions:
Instructions: 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; 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.

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