Recipe - Linguine With Clam Sauce

One fourth cup Finely chopped onion
2 x Shallots finely chopped
Bay leaf
(or 2) Parsley stem
Sprig fresh thyme OR
One fourth teaspoon Dried thyme
4 x (or 5) peppercorns
1 cup White wine
3 qt Steamer clams (2430)
1 tablespoon Olive oil
2 (or 3) garlic cloves minced
One fourth teaspoon Dry mustard
One half cup Chopped parsley
Dash red pepper flakes
1 pound 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 mediumsize
nonstick 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip