Recipe: Linguine with Clam and Vegetable Sauce (artichokes, mushrooms and tomato)

LINGUINE WITH CLAM AND VEGETABLE SAUCE

1 1/4 pounds uncooked linguine
4 tablespoons olive oil
3 large stalks celery, chopped
2 to 3 cloves garlic, pressed
1 1/2 teaspoons oregano
1/2 pound fresh mushrooms, sliced
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup white wine (or dry vermouth)
Salt and pepper, to taste
2 cans (6 1/2 ounces each) chopped clams, with liquid
1 large tomato, chopped into large pieces
3 tablespoons chopped fresh parsley
Parmesan cheese, freshly grated (for serving)

Cook pasta according to package directions; drain.

Heat oil. Saute celery, garlic and oregano for 2-3 minutes.

Add mushrooms and saute for 2-3 minutes.

Add artichokes, wine, salt and pepper and heat for 1 minute. Reduce heat, add clams, and cook slowly for 5 minutes. Do not allow liquid to boil.

Add tomato and parsley to clam sauce, stirring gently. Pour mixture over linguine and serve with Parmesan cheese.

Makes 6 servings
Source: Delicious Developments by the Friends of Strong Memorial Hospital Rochester, New York