Linguine With Clam Sauce

Recipe Ingredients

1/4 cup	15g / 0.5oz	Finely chopped onion
		Shallots finely chopped
		Bay leaf
		(or 2) parsley stem
1 section		Fresh thyme or
1/4 teaspoon	1.3ml	Dried thyme
		(or 5) peppercorns
1 cup	237ml	White wine
3		Steamer clams - (24-30)
1 tablespoon	15ml	Olive oil
2		Garlic cloves minced - (or 3)
1/4 teaspoon	1.3ml	Dry mustard
1/2 cup	73g / 2.6oz	Chopped parsley
1		Red pepper flakes
1 lb	454g / 16oz	Linguine - cooked and drained

Recipe Instructions

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.

Source:
COOKING MONDAY TO FRIDAY SHOW

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