Diabetic Linguine with Clam Sauce
or two parsley stems
or 1/4 teaspoon dried thyme, or 5 peppercorns
cooked and drained
red pepper flakes
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.