Linguine with Clam Sauce

Yield: 4 servings

1/4 c Finely chopped onion 3 qt Steamer clams (24-30)
2 x Shallots finely chopped 1 tb Olive oil
Bay leaf 2 (or 3) garlic cloves minced
(or 2) Parsley stem 1/4 ts Dry mustard
Sprig fresh thyme OR 1/2 c Chopped parsley
1/4 ts Dried thyme Dash red pepper flakes
4 x (or 5) peppercorns 1 lb Linguine, cooked + drained
1 c White wine

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 havent 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