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Pasta With Red Clam Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Grains Italian Low-cal, Pasta, Sauces 4 Servings

INGREDIENTS

2 T Olive oil
4 Garlic cloves, chopped fine
1 c Rich, salt-free fish stock
1 c Dry white wine
2 t Dried oregano
36 Fresh clams such as little-
necks or Manilas in the
shell thoroughly
cleansed
1 Ripe tomato, peeled cored
seeded and coarsley
chopped
2 T Double-concentrate tomato
paste
1 1/2 T Fresh basil leaves, finely
shredded
1 1/2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 180
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: <1mg
Sodium: 597.3mg
Potassium: 773.8mg
Carbohydrates: 15.3g
Fiber: 5.2g
Sugar: 7.1g
Protein: 5.4g


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