Pasta + Mushroom & Clam Sauce

This light, seafood pasta dish is for hardcore mushroom lovers, so if mushrooms are not on your list, feel free to substitute a favorite vegetable instead! 

The pasta base will be delicious clams, canned, along with an extra bottle of juice.

Your main ingredient is...

Find fresh parsley, onions, red bell peppers, several cloves of garlic, and rinse those dirty mushrooms especially well. 

Next, chop, slice, and mince accordingly.

Then with extra-virgin olive oil, saute the bell peppers, garlic, and onions. Best cooking aroma in the history of cooking.

Next add the mushrooms and 1-2 tablespoons of flour -- this depends on just how much clam juice you'll pour in a moment and how thick you want your sauce. Stir in the flour well.

Next, your clams and juice! One thing is for certain: clam juice is HIGHLY reflective with a beautiful pearly sheen! 

Generously add dried thyme; it pairs wonderfully with a seafood-based sauce. Continue to stir/simmer on MED HI.

Finally, add salt and pepper to taste, then toss in your freshly-minced parsley, stir, and remove from heat.

On to the pasta! Again, whole wheat is best for your body. Measure out 2 ounces of dried pasta per person for dieting purposes.

Cook pasta accordingly, then combine with your mushroom and clam sauce! A very light and fragrant, end-of-summer-appropriate dinner, to say the least! This finished photo was taken without flash to avoid that extremely reflective sheen. All finished.

Enjoy~!