Title: Linguine with Clam Sauce (Silverman)
Categories: Diabetic Entree 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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