SKIPS PASTA WITH WHITE CLAM & MUSHROOM SAUCE

SKIPS PASTA WITH WHITE CLAM & MUSHROOM SAUCE image

Yield 4-6

Number Of Ingredients 11

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2 TB olive oil
1/2 lb mushrooms thinly sliced
3 lrg cloves garlic, minced
2 TB fresh basil, minced (or 2 tsp dried)
1 tsp oregano
1/4 tsp dried crushed red pepper (optional)
2 6-1/2 to 7 oz cans chopped clams with liquid drained & reserved
Reserved clam juice plus enough dry white wine to make 2 cups liquid
2 large scallions, thinly sliced on diagonal
Freshly grated Parmesan cheese
3/4 lb whole grain pasta (spinach is good)

Steps:

1) Heat wok over high heat and necklace with 2 TB olive oil 2) Add mushrooms and stir fry briskly until the liquid in the mushrooms exude has evaporated 3) Add garlic, basil, oregano and crushed red pepper. Stir fry 1 minute 4) Add the 2 cups clam juice/wine mixture. Bring to a boil and cook vigorously for 5 minutes 5) Turn heat down to medium. Add drained clams, scallions and bring to simmer. Cover & turn off heat. 6) Boil pasta in 6 quarts water until al dente. Drain but don't rinse. 7) Transfer pasta to warmed serving bowl or platter. Pour sauce over pasta. Toss well. 8) Sprinkle with parmesan to taste. There is enough sauce for 3/4 to 1 pound pasta.