Linguine with herbed clam

Ingredients:

• 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.

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