2 (3 oz.) cans clams with juice or whole baby clams
1 c. heavy cream
1/2 c. butter
1 tbsp. garlic, finely chopped
1/4 c. parsley
1 tsp. dried basil
1/2 tsp. thyme
3/4 c. grated Parmesan cheese
Pepper
1 lb. linguini

Melt 1/4 cup butter in saucepan, add clams, juice, garlic and spices. Heat cream in heavy pan just to a boil. Cook linguini and drain. Add cream to clam mixture and pour over linguini and toss. Add remaining butter and grated cheese. Add salt to taste, toss again. Serves 6.