Clam Pasta With Yellow Squash & Asparagus Ribbons

• -4 cans chopped clams, juice of 3 cans reserved.
• -3 cloves garlic, minced
• -1 glass of white wine
• -1/2 cup heavy cream
• -3 to 4 yellow squash, sliced 1/2 inch thick
• -10 to 12 asparagus peeled into ribbons using a vegetable peeler
• -1/2 teaspoon cruched red pepper
• -handful of chopped parsley
• -salt and pepper to taste
• -1 lb of linguine

1. First of all, set a large pan of water to boil for the pasta. Next, saute the garlic in a bit of olive oil until it becomes fragrant and slightly transparent. Then add the clams along with the reserved juice and bring to a simmer. Next add the white wine and allow to reduce by half. Season the sauce with the red pepper flakes and salt and pepper to taste, then add the cream and allow to simmer in order to thicken. While the sauce simmers, add the pasta to the water and cook until al dente. Add the asparagus and squash in the last 2 minutes before the pasta is done, so that they retain their color and stay firm. Then mix the pasta and sauce together and toss in the parsley. Serve with a fresh green salad.

garlic, glass of white wine, heavy cream, yellow squash, using a vegetable peeler, cruched red pepper, handful, salt, linguine

Taken from www.epicurious.com/recipes/member/views/clam-pasta-with-yellow-squash-asparagus-ribbons-1200217 (may not work)