Recipe: Herbed Clam Linguine (using canned minced clams, cream, and parmesan)

HERBED CLAM LINGUINE

3 quarts water
1 teaspoon salt
2 cans (6 1/2 oz each) minced clams, drained, and liquor reserved
1 (8 oz) package linguine or spaghetti
1/4 cup margarine or butter
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil (or 1 1/2 tsp dried basil)
3/4 teaspoon chopped fresh thyme (or 1/4 tsp dried thyme)
1 dash freshly-ground black pepper
3 garlic cloves, finely chopped
1/2 cup heavy (whipping) 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.

Servings: 4
Source: General Mills