---------- 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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