For clams: 1 garlic clove, minced 1 cup dry white wine 2 Tablespoons Italian parsley, chopped 1 pound steamer clams, scrubbed clean, opened shells discarded
For pasta & sauce: 8 ounces gluten-free linguini
2 teaspoons olive oil 1 garlic clove, minced 1/2 cup cremini mushrooms, chopped 1/2 cup shiitake mushrooms, chopped 1 cup heavy cream 1 tomato, diced 1/4 teaspoon Madras curry powder 2 Tablespoons unsalted butter Salt and freshly ground black pepper to taste Italian parsley for garnish
Prepare clams: In a shallow saucepan (large enough to accomodate clams in a single layer) combine 1 minced garlic clove, white wine and 2 tablespoons Italian parsley. Cover and bring to a simmer over medium heat. Add clams and cover; simmer 10 minutes or until all clam shells open up (discard those clams which do not open after 10 minutes). Remove clams; reserving cooking liquid. Tent clams with foil to keep warm.
Strain clam broth and set aside.
Meanwhile, in a large saucepan heat olive oil. Add garlic; sauté for 30 seconds. Add mushrooms; sauté for 2-3 minutes. Add reserved clam broth, 1 cup cream, diced tomatoes and curry powder. Bring to a boil. Reduce heat to medium-low and simmer for about 5-10 minutes or until reduced by half and thickened.
Meanwhile, remove clams from their shells and chop.
Add chopped clams and pasta to sauce and stir to thoroughly combine. Add butter and stir until blended. Adjust seasonings to taste with salt and freshly ground black pepper. Garnish with fresh Italian parsely and serve.