Linguine With Curried Clam Sauce

• 10 whole peppercorns
• 1 large lemon, sliced
• 20 whole clams scrubbed and washed
• 2 tbsp olive oil
• 1 large onion finely chopped
• 6 cloves garlic, minced or pressed
• 1 cup fresh parsley, chopped
• 4 tsps curry powder
• 18 oz canned minced clams
• 1/2 cup white wine
• 1 small bottle clam juice
• 15 oz can Progresso brand white clam spaghetti sauce
• 1.5 lbs linguine

1. Saute onion and garlic and parsley in olive oil in large sauce pan, medium heat until onion is translucent (5-10 min).
2. Stir in curry. Stir in canned clams. Saute for 2-3 minutes. Incrase heat to high, add wine and boil until the liquid is reduced by 1/2.
3. Reduce heat to med-low. Add the Progresso white clam sauce and salt and pepper to taste. Saute for 5-10 minutes. Simmer for 45-60 minutes adding clam juice as desired to reach desired consistency.
4. While simmering the sauce, bring water to bowl in large pot. Add peppercorns, sliced lemon and clams. Boil until clams just open. Drain & remove clams and set aside.
5. Serve hot over freshly cooked al dente pasta.

peppercorns, lemon, olive oil, onion, garlic, fresh parsley, curry, clams, white wine, clam juice, linguine

Taken from www.epicurious.com/recipes/member/views/linguine-with-curried-clam-sauce-50025416 (may not work)