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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 4 tablespoons 60ml Garlic cloves - chopped fine (medium)

  3. 1 cup 237ml Rich - salt-free fish stock

  4. 1 cup 237ml Dry white wine

  5. 2 teaspoons 10ml Dried oregano

  6. 36 teaspoons 180ml Fresh clams such as little- - necks or manilas, (small) in

  7. Thoroughly cleansed

  8. 1 Ripe tomato - peeled, cored, (large) seeded and coarsley

  9. 2 tablespoons 30ml Double-concentrate tomato - paste

  10. 1 1/2 tablespoons 22ml Fresh basil leaves - finely

Instructions Jump to Ingredients ↑

  1. 1/2 tablespoons fresh italian parsley -- finely chopped freshly ground pepper cooked linguine In a large saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the fish stock, wine, and oregano.

  2. 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.

  3. 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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