Linguine with Clam Sauce and Vegetables

Ingredients

• 2 dozen cherrystone clams or 1 dozen quahog clams, washed
• 1 tablespoon peanut oil
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8-10 asparagus spears, peeled, cut into 1-inch pieces
• 6-7 white mushrooms, chopped
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium onion, peeled and diced
• 2 teaspoons fresh oregano, chopped
• 8 cloves garlic, peeled and sliced
• 1/2 cup dry white wine
• 1 pound linguine or spaghetti pasta
• Parmesan cheese
• Salt and pepper, to taste

Directions

• Shuck the clams, reserving the liquid. Use a teaspoon to scrape the meat out of the shells. Add to reserved juices. Stir to remove sand. Lift clams one at a time, cut them in half with scissors, and place in a clean bowl. Let clam liquid rest, then pour it slowly over the clam pieces, leaving behind residue. Set aside.
• Heat oil and 1 tablespoon butter in a skillet. Add all vegetables except tomato. Add salt and pepper. Saute over high heat for 2 minutes. Add tomato and toss lightly. Set aside. Bring 5-6 quarts of water to a boil in a large kettle.
• In a large skillet, heat olive oil and remaining 1 tablespoon of butter. Add onion and saute for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes, uncovered. Add clams and pepper and boil. Set aside.
• Add 1 teaspoon salt to boiling water in kettle. Add pasta and cook to al dente. Scoop out 6 ounces of pasta liquid and add to clams. Drain pasta and transfer to bowl. Add oil, salt, pepper, and 1 cup juice from clam sauce to the pasta. Mix well.
• Arrange pasta in bowls or a platter and spoon clam sauce on top. Arrange vegetables on top.
• Serve immediately with grated parmesan.