Manhattan Clam Linguine

Directions

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 3½-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.