Pasta With Clam And Vegetable Sauce
|Garlic||5 Clove (25 gm), crushed|
|Olive oil||5 Tablespoon|
|Celery stalks||6 , chopped|
|Zucchini||2 Small, thinly sliced|
|Green onions||4 Small, chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Ripe tomatoes||2 Small, chopped into coarse pieces|
|Parsley||3 Tablespoon, chopped|
|Canned clams||6 1⁄2 Ounce (1 Can)|
|White wine||1⁄4 Cup (4 tbs)|
|Pasta||1 Pound, cooked|
|Freshly grated parmesan cheese/Romano cheese||4 Tablespoon (Adjust Quantity As Needed)|
Saute the garlic in the oil for a few minutes; do not brown the garlic too much.
Add the celery, zucchini, green onions, mushrooms, and parsley, and saute until all is barely tender.
Add the clams, juice and all, the wine, salt, and pepper (I like lots of pepper in this dish).
Simmer for a few more minutes.
If there is too much juice in this for you, remove the solids from the pan and reduce it over high heat very quickly.
Blend in the solids again, and serve over hot pasta.
Top with the cheese.