Recipe - Manhattan Clam Linguine

2 qt Water
3 One half cup Water
1 cn Minced clams,drained(8oz)
1 tablespoon Salt
1 pack Linguine or spaghetti(8oz)
2 tablespoon Butter or margarine
2 tablespoon Snipped parsley
3 Cloves garlic,finely chopped
1 One half teaspoon Dried basil leaves
One fourth teaspoon Dried thyme leaves
1 ds Ground pepper
One half cup Whipping cream
One fourth cup Dry white wine
One fourth cup Grated Parmesan cheese
2 tablespoon Butter or margarine,softened
One fourth teaspoon Salt

Heat 2 quarts plus 3 One half 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
2quart 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 1/2quart 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.