---------- Recipe via Meal-Master (tm) v8.02
  
       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   copyright 1984
  
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