Pasta with Red Clam Sauce

4 Servings

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Pasta with Red Clam Sauce Ingredients

2 tb Olive oil	1 lg Ripe tomato, peeled, cored,
4 md Garlic cloves, chopped fine	2 tb Double-concentrate tomato
1 c Rich, salt-free fish stock	1 1/2 tb Fresh basil leaves, finely
1 c Dry white wine	1 1/2 tb Fresh Italian parsley,
2 ts Dried oregano	Freshly ground pepper
36 sm Fresh clams such as little-	Cooked linguine

Instructions for Pasta with Red Clam Sauce

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ClamCuisine: Uncategorized