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