Penne Pasta, Clams and Fresh Zucchini

I made this recipe to use up
fresh zuccini from the garden.
You can combine zucchini, yellow squash,
and fresh picked asparagus in the sauce.

Ingredients:
3 small zucchini, washed and trimmed
1 tablespoon olive oil
1 6 ounce canned clams
salt to taste
black pepper to taste
1 garlic clove, peeled and minced
hot red-pepper flakes to taste
1 pound penne pasta
1 tablespoon butter
4 tablespoons grated Parmesan cheese

Directions:
Cut the zucchini crosswise into very thin slices.
Heat the oil in a large non-stick pan and add the zucchini slices.
Add salt and pepper to taste.
Saute them over high heat until all are lightly browned.
Remove to a plate. Add the clams, garlic and pepper flakes to the pan.
Cook for about 2 minutes. Set aside.
Bring a pot of salted water to a boil.
Add the penne pasta. Bring to a boil again, stirring,
and cook about 10 to 12 minutes or until the pasta is al dente.
Reserve 1 cup of the cooking liquid. Drain the pasta.
Add the pasta to the drained pot and add the zucchini,
garlic, reserved cooking liquid and butter.
Cook, stirring, until the mixture is hot.
Sprinkle with cheese, salt and pepper to taste, and serve.