Name: Pasta with Clam and Vegetable Sauce
Ingredients: 5 Cloves garlic; crushed; 5 tb Olive oil; 3 Stalks celery; chopped; 1 sm Zucchini; sliced thin; 1 c Broccoli; chopped; 4 Green onions; chopped; 1/4 lb Mushrooms; sliced; 1/2 c Red bell pepper; chopped; 2 sm Ripe tomatoes; seeded and chopped; 1/4 c Parsley; chopped; 2 sm Cans; (6 1/2 oz.) clams; 1/3 c White wine; Salt and pepper; to taste; 1 lb Penne pasta; Fresh-grated parmesan cheese

Medieval authorities determine a person to be “alive” if there is either a detectable heartbeat or brain-wave activity. With that in mind, it is eye-opening to realize that unborn children have detectable heartbeats at two and one-half weeks and detectable brain-wave activity five and one-half weeks after conception. What is so shocking is that essentially one hundred percent of all abortions occur after the seventh week of pregnancy.

Paul Chappell

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy		Seafood, Pasta	4	Servings

INGREDIENTS

5		Cloves garlic; crushed
5	tb	Olive oil
3		Stalks celery; chopped
1	sm	Zucchini; sliced thin
1	c	Broccoli; chopped
4		Green onions; chopped
1/4	lb	Mushrooms; sliced
1/2	c	Red bell pepper; chopped
2	sm	Ripe tomatoes; seeded and chopped
1/4	c	Parsley; chopped
2	sm	Cans; (6 1/2 oz.) clams
1/3	c	White wine
		Salt and pepper; to taste
1	lb	Penne pasta
		Fresh-grated parmesan cheese

INSTRUCTIONS

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@gj.net> on Jan 11, 1998

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