Spaghetti With Clam And Vegetable Sauce - cooking recipe

Ingredients

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

Preparation

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