LINGUINI WITH CLAMS, Aromatics and Cream

Marlith, Wikipedia,

Recipe serves four

• 3 lbs. fresh clams, be sure all shells are tightly shut
• 4 cloves of garlic, peeled and crushed
• 2-3 tablespoons fresh parsley, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 1 medium white onion, diced
• 2 tablespoons of fresh, lightly salted butter
• 2 tablespoon of extra virgin olive oil
• 1 cup of Organic Valley Cream, it's gluten-free
• 1 fresh lemon, juiced
• 1/2 cup dry white wine
• freshly ground black pepper
• 1 bay leaf
• 16 oz. quinoa linguini, which is 1 1/3 packages

Wash clams well under running water. In a large saucepan, put the clams, white wine, bay leaf, and crushed garlic. Turn the heat on high, cover the pan, and cook for eight-to-ten minutes.  Steam the clams until they have been opened. Discard any clams that do not open. When the clams are cool enough to handle, remove them from their shells and reserve one cup of the clam liquid. Discard the bay leaf. Saute the aromatics (carrots, celery, onion) in the butter and olive oil in a large saute pan for two-to-three minutes. Add the cream and the clam juice and bring to a gentle simmer. Season with the black pepper and lemon juice.  Toss with cooked pasta which you have drained well and lightly rinsed.  Plate the pasta on a serving dish and sprinkle with parsley.

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