Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  finely chopped onion
  1                     bay leaf
     1/4      teaspoon  dried thyme
  4                     peppercorns
  1                cup  white wine
  3             quarts  steamer clams -- (24-30)
  1         tablespoon  olive oil
  3                     garlic cloves minced
     1/4      teaspoon  dry mustard
     1/2           cup  chopped parsley
  1               dash  red pepper flakes
  1              pound  linguine -- cooked & drained

Preparation:

Combine onion, bay leaf,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, and serve warm. Makes 4 serving

Nutritional Information:

498 Calories (kcal); 5g Total Fat; (10% calories from fat); 15g Protein; 87g Carbohydrate; 0mg Cholesterol; 15mg Sodium