---------- Recipe via Meal-Master (tm) v8.02

     Title: LINGUINE WITH CLAM SAUCE (SILVERMAN)
Categories: Diabetic, Main dish, Fish
     Yield: 4 servings

   1/4 c  Finely chopped onion
     2 x  Shallots finely chopped
          Bay leaf
          (or 2) Parsley stem
          Sprig fresh thyme  OR
   1/4 ts Dried thyme
     4 x  (or 5) peppercorns
     1 c  White wine
     3 qt Steamer clams (24-30)
     1 tb Olive oil
     2    (or 3) garlic cloves minced
   1/4 ts Dry mustard
   1/2 c  Chopped parsley
          Dash red pepper flakes
     1 lb Linguine, cooked & drained

   Combine onion, shallots, bay leaf, parsley stems,
 thyme, peppercorns and wine.  Bring to a boil.  Add
 scrubbed clams and steam for 4 to 5 minutes or until
 clams open. Remove clams, discarding any that haven't
 opened, separate them from shells and chop coarsely.
 Strain and save liquid. Heat olive oil and 1
 TABLESPOON reserved clam juice in a medium-size
 non-stick frying pan.  Add garlic and mustard and cook
 for 1 minute. Add parsley and cook 1 to 3 minutes
 more. Add 1 cup reserved clam juice and simmer for 5
 minutes or until sauce is reduced by half. Add chopped
 clams and cook for 1 to 2 minutes. Toss clam sauce
 with linguine, garnish with lemon, if desired, and
 serve warm. Makes 4 servings.

   FROM:  HOLD the Fat, Salt & Sugar by Goldie
 Silverman and Jacqueline Williams   copyright 1984

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