tomcat

Here's the last sauce in this series. It's in my all-star, all-time group:

TOMCAT'S CLAMS AND ZUCCHINI SAUCE (RECIPE#5)

1/2 cup olive oil
1 medium onion, chopped (I use the red onions for more flavor)
4 cloves garlic, minced or thinly sliced (to taste, really)
500 gr zucchini, diced
1/2 cup white wine (I use one that cost B350)
1 can local clams (I've only seen one size and one brand, keep juice)
1/4 cup chopped basil, parsley, or dill (I use one at a time)
1/2 tsp salt
1/2 tsp black pepper

500 gr DeCecco (any string types will do)

1. Saute onion and garlic in olive oil (about 3-5 minutes over medium heat)
2. Add zucchini, salt pepper and wine and bring to a boil.
3. Cook for about 5 minutes until zucchini is fork tender.
4. Add clams and juice.
5. Continue cooking until zucchini is done to your satisfaction.
6. Remove from heat, pour over drained pasta, sprinkle with herb of choice.
7. Add parmesan to taste.

Easy to do and quick.

recipe taken from (and Tomcat modified): Charles Bellissimo, Pasta Sauces.

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