Recipe - Pasta With Clam And Vegetable Sauce

5 Cloves garlic; crushed
5 tablespoon Olive oil
3 Stalks celery; chopped
1 small Zucchini; cut or sliced up thin
1 cup Broccoli; chopped
4 Green onions; chopped
One fourth pound Mushrooms; cut or sliced up
One half cup Red bell pepper; chopped
2 small Ripe tomatoes; seeded and
chopped
One fourth cup Parsley; chopped
2 small Cans; (6 One half oz.) clams
1/3 cup White wine
Salt and pepper; to taste
1 pound Penne pasta
Freshgrated 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 recipeludigest Volume 01 Number 495 by James and Susan Kirkland
kirkland@gj.net on Jan 11, 1998