2 qt Water
3 1/2 c  Water
1 cn Minced clams,drained(8oz)
1 tb Salt
1 pk Linguine or spaghetti(8oz)
2 tb Butter or margarine
2 tb Snipped parsley
3    Cloves garlic,finely chopped
1 1/2 ts Dried basil leaves
1/4 ts Dried thyme leaves
1 ds Ground pepper
1/2 c  Whipping cream
1/4 c  Dry white wine
1/4 c  Grated Parmesan cheese
2 tb Butter or margarine,softened
1/4 ts Salt

Heat 2 quarts plus 3 1/2 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
2-quart 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 1/2-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.