Manhattan Clam Linguine

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.