Spaghetti With Clam And Vegetable Sauce

• 2 garlic cloves
• 1 stick butter
• 2 c. drained minced or whole baby clams (canned), reserve juice
• 3 celery stalks, chopped
• 2 small zucchini, sliced thin
• 4 green onions, chopped
• 2 ripe, small tomatoes, chopped into coarse pieces
• 1/2 c. chopped parsley
• 3 c. clam juice (use reserved juice plus bottled clam juice)
• 1 lb. spaghetti, cooked according to pkg. directions (al dente)
• fresh grated Parmesan cheese

1. Mince the garlic cloves.
2. Place the garlic and butter in a large, heavy pot over low heat until the butter is melted.
3. Add drained clams, saving juice.
4. Simmer 5 minutes.
5. Add celery, zucchini, green onions, tomatoes and parsley.
6. Simmer 5 minutes. Add clam juice.
7. Taste for salt; you will probably not need it. If you do, add a trifle, and 1/8 teaspoon pepper.
8. Simmer the sauce until it has cooked down to a slightly thick consistency, at least 15 minutes.
9. Serve over spaghetti, with extra clam sauce on the side, to be added as wanted.
10. Top with freshly grated Parmesan cheese.

garlic, butter, baby clams, celery stalks, zucchini, green onions, tomatoes, parsley, clam juice, directions, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451856 (may not work)