Pasta with Red Clam Sauce
|1 cRich, salt-free fish stock|
|2 tsDried Oregano|
|36 smFresh clams; such as littleneck|
|1 lgtomato; Ripe, peeled, cored|
|2 tbolive oil|
|Black Pepper; freshly ground|
|1 cDry white wine|
|4 md clovesGarlic; chopped fine|
|2 tbDouble-concentrate tomato|
|1 1/2 tbFresh Italian parsley,|
|1 1/2 tbFresh basil leaves; finely chopped|
Pasta with Red Clam Sauce Preparation
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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