| 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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