Pasta With Red Clam Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Garlic cloves - chopped fine (medium)
1 cup	237ml	Rich - salt-free fish stock
1 cup	237ml	Dry white wine
2 teaspoons	10ml	Dried oregano
36 teaspoons	180ml	Fresh clams such as little- - necks or manilas, (small) in
		Thoroughly cleansed
1		Ripe tomato - peeled, cored, (large) seeded and coarsley
2 tablespoons	30ml	Double-concentrate tomato - paste
1 1/2 tablespoons	22ml	Fresh basil leaves - finely

Recipe Instructions

1 1/2 tablespoons fresh italian parsley -- finely chopped

freshly ground pepper

cooked linguine

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.

Source:
TVFN: RECIPE FOR HEALTH SHOW #RHD147

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