Ingredients
3
quarts water
1
teaspoon salt
2
cans (6 1/2 ounces each) minced clams, drained and liquid reserved
1
package (8 ounces) linguine or spaghetti
1/4
cup butter or margarine
2
tablespoons chopped fresh parsley
1
tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
3/4
teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/8
teaspoon pepper
3
garlic cloves, finely chopped
1/2
cup whipping (heavy) cream
1/4
cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
1/4
cup grated Parmesan cheese
Preparation
Heat water, salt and reserved clam liquid to boiling in 4-quart Dutch oven. Add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
Heat remaining 2 tablespoons butter in 2-quart saucepan. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
Pour clam sauce over linguine; add cheese. Toss until evenly coated.
