Ingredients
- 3 garlic (cloves)
- 1,900 ml water
- 1,900 ml saucepan
- 850 ml water
- 850 ml water
- 120 ml whipping cream
- 60 ml dry wine (white)
- 28 gr butter in
- 20 gr parmesan cheese (grated)
- 18 gr butter
- 16 ml salt to boiling in kettle
- 4 gr salt
- 1 gr snipped parsley
- 1 gr basil leaves (dried)
- 1 gr thyme leaves (dried)
- 1 gr 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 1.5-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.