Title: Manhattan Clam Linguine
Categories: Entree Wine
Yield: 4 Servings

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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