Yield: 4 servings
Measure | Ingredient |
---|---|
2 quarts | Water |
3½ cup | Water |
1 can | Minced clams,drained(8oz) |
1 tablespoon | Salt |
1 pack | Linguine or spaghetti(8oz) |
2 tablespoons | Butter or margarine |
2 tablespoons | Snipped parsley |
3 \N | Cloves garlic,finely chopped |
1½ teaspoon | Dried basil leaves |
¼ teaspoon | Dried thyme leaves |
1 dash | Ground pepper |
½ cup | Whipping cream |
¼ cup | Dry white wine |
¼ cup | Grated Parmesan cheese |
2 tablespoons | Butter or margarine,softened |
¼ teaspoon | Salt |
Heat 2 quarts plus 3½ 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 ½-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.