Manhattan Clam Linguine

Ingredients

1,900 ml water
850 ml water
1 package clams
4 gr salt
1 package linguine
18 gr butter
1 gr snipped parsley
3 garlic
1 gr basil leaves
1 gr thyme leaves
1 gr pepper
120 ml whipping cream
60 ml dry wine
20 gr parmesan cheese
850 ml water
16 ml salt to boiling in kettle
28 gr butter in
1,900 ml saucepan

Instructions

Cook and stir over low heat until clams are heated through. Heat cream and wine to boiling in 1.5-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.