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