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.