Low-Fat White Clam Sauce For Linguine(Makes About 4 Servings)

• 2 cans whole baby clams (no shells) and their liquids
• 1 small bottle (about 8 oz. or so) clam juice
• 2 large garlic cloves, mashed
• 1/2 tsp. freshly ground white or black peppercorns
• 2 Tbsp. fresh chopped parsley
• 1/2 c. good white wine
• 1 Tbsp. cornstarch
• salt to taste (be careful, clam juices are salty)
• freshly grated Peccorino or Locatelli Romano cheese for sprinkling (optional)
• cooked linguine

1. Mix the cornstarch with about 1/4 cup of the clam juice and set it aside.
2. Combine everything except the linguine and the cheese in a saucepan and simmer, covered, about 5 minutes, then stir in the cornstarch mixture which will thicken the sauce only slightly.
3. Simmer another 5 minutes, stirring.
4. When the sauce clears, pour it over your still warm linguine.
5. For the more high-fat version, add 2 tablespoons good olive oil to the sauce, and use the cheese more liberally.

baby clams, clam juice, garlic, freshly ground white, parsley, white wine, cornstarch, salt, romano cheese, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579756 (may not work)