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

Ingredients

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

Preparation

Mix the cornstarch with about 1/4 cup of the clam juice and set it aside.
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.
Simmer another 5 minutes, stirring.
When the sauce clears, pour it over your still warm linguine.
For the more high-fat version, add 2 tablespoons good olive oil to the sauce, and use the cheese more liberally.