Post by April B. on Jan 23, 2003 9:33:25 GMT -6
Diabetic Linguine With Clam Sauce
1/4 cup finely chopped onion
shallots finely chopped
bay leaf (or 2) parsley stem
1 sprig fresh thyme or
1/4 teaspoon dried thyme (or 5) peppercorns
1 cup white wine
3 quarts steamer clams (24-30)
1 Tablespoon olive oil
2 (or 3) garlic cloves minced
1/4 teaspoon dry mustard
1/2 cup chopped parsley
1 dash red pepper flakes
1 pound 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.
1/4 cup finely chopped onion
shallots finely chopped
bay leaf (or 2) parsley stem
1 sprig fresh thyme or
1/4 teaspoon dried thyme (or 5) peppercorns
1 cup white wine
3 quarts steamer clams (24-30)
1 Tablespoon olive oil
2 (or 3) garlic cloves minced
1/4 teaspoon dry mustard
1/2 cup chopped parsley
1 dash red pepper flakes
1 pound 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.