Yield: 4 servings
|1 can||Minced clams,drained(8oz)|
|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|
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.