Linguine With Clam Sauce

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Serving Size : 4 servings.
Category : Clams


Amount Measure Ingredient -- Preparation Method
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1/4 cup finely chopped onion
shallots finely chopped
bay leaf
(or 2) parsley stem
1 sprig fresh thyme or
1/4 teaspoon dried thyme
(or 5) peppercorns
1 cup white wine
3 quarts steamer clams -- (24-30)
1 tablespoon olive oil
2 cloves garlic - minced
1/4 teaspoon dry mustard
1/2 cup chopped parsley
1 dash red pepper flakes
1 pound linguine -- cooked and drained



Ready, set, cook!



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.