| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Italian | Pasta, Sauces, Low-cal | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 4 | md | Garlic cloves, chopped fine |
| 1 | c | Rich, salt-free fish stock |
| 1 | c | Dry white wine |
| 2 | ts | Dried oregano |
| 36 | sm | Fresh clams such as little- necks or Manilas, in the shell, thoroughly cleansed |
| 1 | lg | Ripe tomato, peeled, cored, seeded and coarsley chopped |
| 2 | tb | Double-concentrate tomato paste |
| 1 1/2 | tb | Fresh basil leaves, finely shredded |
| 1 1/2 | tb | Fresh Italian parsley, finely chopped |
| Freshly ground pepper | ||
| Cooked linguine |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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