Thinking about dinner last night and was asked to use Clams, Linguine and Salsa Verde. I came up with a Green Sauce (translation for salsa verde), using tomatillos, jalapeno pepper, pine nuts, lime juice and from our garden parsley and cilantro blended together with olive oil. I steamed the Clams in a fish stock, added some chopped clams to the sauce and poured it over the linguine. To go with I made an arugula and field green salad with marinated mushrooms and heart of palm. To sop all the remaining juices a sour dough garlic/cheese loaf.
