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The Atkins’ Diet
Originating way back in the 1960s, the atkins diet achieved most of its fame during the last decade. Although not accepted by all scientists, it enables fat reduction but still allows you to eat many foods that are not normally available to dieters, eg lamb and eggs.
Unlike other diets, with the atkins diet you are supposed to eat fat and protein, it is the carbs that must be avoided. It is referred to as a low carbohydrate, high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Manhattan Clam Linguine Recipe

	Category	Alcoholic Drink Recipes
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Ingredients And Procedures

2 qt Water

3 1/2 c Water

1 cn Minced clams,drained(8oz)

1 T Salt

1 pk Linguine or spaghetti(8oz)

2 T Butter or margarine

2 T Snipped parsley

3 Cloves garlic,finely chopped

1 1/2 t Dried basil leaves

1/4 t Dried thyme leaves

1 ds Ground pepper

1/2 c Whipping cream

1/4 c Dry white wine

1/4 c Grated Parmesan cheese

2 T Butter or margarine,softened

1/4 t Salt

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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<h1>Manhattan Clam Linguine</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 qt Water <P>3 1/2 c Water <P>1 cn Minced clams,drained(8oz) <P>1 T Salt <P>1 pk Linguine or spaghetti(8oz) <P>2 T Butter or margarine <P>2 T Snipped parsley <P>3 Cloves garlic,finely chopped <P>1 1/2 t Dried basil leaves <P>1/4 t Dried thyme leaves <P>1 ds Ground pepper <P>1/2 c Whipping cream <P>1/4 c Dry white wine <P>1/4 c Grated Parmesan cheese <P>2 T Butter or margarine,softened <P>1/4 t Salt <P>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. <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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