Pasta with clam and vegetable sauce

Yield: 4 Servings

Measure Ingredient
5 Cloves garlic; crushed
5 tablespoons Olive oil
3 Stalks celery; chopped
1 small Zucchini; sliced thin
1 cup Broccoli; chopped
4 Green onions; chopped
¼ pounds Mushrooms; sliced
½ cup Red bell pepper; chopped
2 smalls Ripe tomatoes; seeded and chopped
¼ cup Parsley; chopped
2 smalls Cans; (6 1/2 oz.) clams
⅓ cup White wine
Salt and pepper; to taste
1 pounds Penne pasta
Fresh-grated parmesan cheese

Cook the pasta. Meanwhile, sauté the garlic in the oil for a few minutes; do not brown the garlic too much. Add the celery, zucchini, broccoli, green onions, mushrooms, and sauté until barely tender. Add the tomatoes and parsley, the clams (undrained), the wine, salt, and pepper. Simmer for a few more minutes. Remove the solids from the pan and set aside in warm oven. Reduce the liquid in the pan by boiling it over high heat, stirring constantly, until the liquid is reduced by about half. Blend in the solids again, and serve over the hot pasta. Top with the cheese.

(Adapted from a recipe in The Frugal Gourmet) Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland <kirkland@...> on Jan 11, 1998

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