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Manhattan Clam Linguine

2 qt Water
3 1/2 c Water
1 cn Minced clams,drained (8oz)
1 tb Salt
1 pk Linguine or spaghetti(8oz)
2 tb Butter or margarine
2 tb Snipped parsley
3 Cloves garlic,finely chopped
1 1/2 ts Dried basil leaves
1/4 ts 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 tb Butter or margarine,softened
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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