Manhattan Clam Linguine

Ingredients

2 qt water
3 1/2 c water
1 package clams
1 1/4 t salt
1 package linguine
4 t butter
2 t snipped parsley
3 garlic
1 1/2 t basil leaves
1/4 t thyme leaves
1 ds pepper
1/2 c whipping cream
1/4 c dry wine
1/4 c parmesan cheese
3 1/2 cups water
1 tablespoon salt to boiling in kettle
2 tablespoons butter in
2 quart saucepan

Instructions

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.