1 tbsp. vegetable oil
2 med. ribs celery, thinly sliced
1 c. chopped zucchini
3 med. cloves garlic, minced
10 3/4 oz. can condensed creamy onion soup
2 (6 1/2 oz.) cans chopped clams
2 tbsp. chopped pimento
2 tbsp. fresh parsley, chopped
4 c. hot cooked linguini

In 10 inch skillet over medium heat, in hot oil, cook celery and zucchini with garlic until vegetables are tender, stirring often. Stir in soup, clams and their liquid, pimiento and parsley. Heat just to boiling, then reduce heat to low and simmer for 2 minutes, or until hot. Serve over linguini. Serve with coarse ground pepper and grated Parmesan cheese if desired. Makes 4 servings.