Ingredients
- 3 garlic (cloves)
- 2 qt water
- 2 quart saucepan
- 3 1/2 c water
- 3 1/2 cups water
- 1/2 c whipping cream
- 1/4 c dry wine (white)
- 2 tablespoons butter in
- 1/4 c parmesan cheese (grated)
- 4 t butter
- 1 tablespoon salt to boiling in kettle
- 1 1/4 t salt
- 2 t snipped parsley
- 1 1/2 t basil leaves (dried)
- 1/4 t thyme leaves (dried)
- 1 ds pepper (ground)
- 1 package linguine
- 1 package clams (minced)
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.