Pasta with clam and vegetable sauce

4 Servings

Ingredients

QuantityIngredient
5Cloves garlic; crushed
5tablespoonsOlive oil
3Stalks celery; chopped
1smallZucchini; sliced thin
1cupBroccoli; chopped
4Green onions; chopped
¼poundsMushrooms; sliced
½cupRed bell pepper; chopped
2smallsRipe tomatoes; seeded and chopped
¼cupParsley; chopped
2smallsCans; (6 1/2 oz.) clams
cupWhite wine
Salt and pepper; to taste
1poundsPenne pasta
Fresh-grated parmesan cheese

Directions

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