Linguine with clam sauce (silverman)

4 Servings

Ingredients

Quantity Ingredient
¼ cup Finely chopped onion
2 xes Shallots finely chopped
Bay leaf
(or 2) Parsley stem
Sprig fresh thyme OR
¼ teaspoon Dried thyme
4 xes (or 5) peppercorns
1 cup White wine
3 quarts Steamer clams (24-30)
1 tablespoon Olive oil
2 (or 3) garlic cloves minced
¼ teaspoon Dry mustard
½ cup Chopped parsley
Dash red pepper flakes
1 pounds Linguine, cooked & drained

Directions

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

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