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.
| 
