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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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 4|
|Calories from Fat: 205 (49%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 100.5mg||31 %|
|Sodium 156.7mg||5 %|
|Potassium 406.1mg||11 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 35.6g|
|Protein 15.9g||23 %|
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Calories per serving: 416
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