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One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

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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