Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories