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
