Pasta with red clam sauce

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
4 mediums Garlic cloves, chopped fine
1 cup Rich, salt-free fish stock
1 cup Dry white wine
2 teaspoons Dried oregano
36 smalls Fresh clams such as little- necks or Manilas, in the shell, thoroughly cleansed
1 large Ripe tomato, peeled, cored, seeded and coarsley chopped
2 tablespoons Double-concentrate tomato paste
1½ tablespoon Fresh basil leaves, finely shredded
1½ tablespoon Fresh Italian parsley, finely chopped
Freshly ground pepper
Cooked linguine

Directions

In a large saucepan, heat the oil with the garlic over moderate heat.

When the garlic sizzles, add the fish stock, wine, and oregano.

As soon as the liquid comes to a boil, add the clams and cover the pan. Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams. With a slotted spoon, remove them from the pan and keep them warm in a covered bowl.

Stir in the remaining ingredients, except the black pepper, into the liquid in the pan. As soon as the liquid returns to a simmer, place the clams, shells and all, on top of pasta and spoon the liquid over them. Season to taste with black pepper.

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