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| 2 ca. 1 Liter | water |
| 3 1/2 Tasse | water |
| 1 Dose | Minced clams, drained(8oz) |
| 1 Esslöffel | salt |
| 1 Packung | Linguine or spaghetti(8oz) |
| 2 Esslöffel | butter or margarine |
| 2 Esslöffel | parsley snipped |
| 3 | Cloves Garlic finely chopped |
| 1 1/2 Teelöffel | basil leaves dried |
| 1/4 Teelöffel | thyme leaves dried |
| 1 Prise | pepper ground |
| 1/2 Tasse | whipping cream |
| 1/4 Tasse | white wine dry |
| 1/4 Tasse | parmesan grated |
| 2 Esslöffel | Butter or margarine, softened |
| 1/4 Teelöffel | salt |
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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.
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