Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Water 1 1/2 ts Dried basil leaves
3 1/2 c Water 1/4 ts Dried thyme leaves
1 cn Minced clams,drained(8oz) 1 ds Ground pepper
1 tb Salt 1/2 c Whipping cream
1 pk Linguine or spaghetti(8oz) 1/4 c Dry white wine
2 tb Butter or margarine 1/4 c Grated Parmesan cheese
2 tb Snipped parsley 2 tb Butter or margarine,softened
3 Cloves garlic,finely chopped 1/4 ts 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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