Diabetic Linguine with Clam Sauce

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.