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