Serves 2-3

1 tbsp olive oil
1/2 medium onion, chopped
1 small zucchini, diced
3 cloves garlic
freshly ground black pepper
2 6.5-oz cans minced clams in juice
1 14.5-oz can of diced tomatoes
2 tbsp minced parsley
6 oz linguini

Start by heating a large pot a water for cooking the pasta. While it comes to a boil start preparing the sauce.

Heat the olive oil in a large pan or dutch oven over medium high heat. Add onion, garlic, and zucchini and saute until softened and lightly browned, about 5 minutes. Add a few grinds of black pepper, tomatoes and juice from one can of clams. Simmer for about 10 minutes, stirring occasionally.

Meanwhile, when the water comes to a boil, cook the pasta according to package instructions.

A couple minutes before the pasta is done, add the drained clams and parsley to the sauce. Taste and season if necessary (I did not need to add any salt).

Drain pasta and toss with the sauce. Serve immediately.