Easy, Chick Pea and Artichoke Pasta

This I make often at the end of a work day.  It takes about 1/2 hour to cook and I've always got left overs for lunch later in the week.

INGREDIENTS
1T extra virgin olive oil
3-4 cloves garlic, thinly sliced
1 14-oz can diced roasted tomatoes
1 t dried oregano
1 t fennel seed, crushed
zest of 1 lemon
1 14-oz can artichoke hearts in water, drained
1 14-oz can garbanzo beans
1 small can chopped clams (optional)
1 t crushed red pepper

Pasta of your choice.  I love whole wheat linguine with this one.

RECIPE
Heat oil over medium heat. Once the oil is hot, add the garlic.  Almost immediately, add tomato; then spices; then other ingredients. Cook pasta to near el dente.  Drain pasta and add it and 1 ladle full of pasta water (as necessary) to sauce/vegetables to simmer to desired thickness. Simmer for 1-2 minutes.  Remove from heat.  Top with gremolata (a blend of finely minced garlic, parsley and lemon zest) and/or a sprinkling of parmesan cheese.