Linguine with White Clam Sauce

INGREDIENTS

• 1/2 pound fresh linguine
• 1 cup whipping cream
• 5 Tbsp butter
• 1/8 tsp nutmeg
• 4 oz cream cheese
• 2 Tbsp fresh basil, chopped
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp fresh chives, chopped
• 1 garlic clove, minced
• 3/4 cup freshly-grated Parmesan cheese, divided
• 2 (5 1/2 oz) cans whole baby clams

INSTRUCTIONS

Prepare linguine according to package directions.  Drain well.

In a small saucepan, combine cream, butter and nutmeg.  Simmer 10 minutes or until butter melts and mixture is well combined.  Stir in cream cheese, chopped herbs and garlic.  Add 1/4 cup Parmesan cheese and clams.  Cook for an additional 5 minutes, stirring occasionally.

Pour sauce over linguine and toss.  Garnish with remaining 1/2 cup Parmesan cheese and fresh parsley.