Herbed Clam Linguine

3 quarts water
1 teaspoon salt
2 cans (6 1/2 ounces each) minced clams, drained and liquor reserved
1 package (8 ounces) linguine or spaghetti
1/4 cup margarine or butter
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 1/2 teaspoons dried basil leaves
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
Dash of pepper
3 cloves garlic, finely chopped
1/2 cup whipping (heavy) cream
1/4 cup Emerald Riesling, dry white wine or clam juice
1/4 cup grated Parmesan cheese

Heat water, salt and reserved clam liquor to boiling in 4-quart Dutch oven.
Gradually add linguine. Boil uncovered 8 to 10 minutes, stirring
occasionally, just until tender; drain. Return to Dutch oven; toss with 2
tablespoons of the margarine.

Melt remaining 2 tablespoons margarine in 2-quart saucepan over low heat.
Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low
heat, stirring constantly, until clams are heated through. Stir in whipping
cream and wine; heat through, stirring occasionally.

Pour sauce over linguine. Add Parmesan cheese; toss until evenly coated.

Makes 4 servings

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.