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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 tablespoons olive oil

  3. 4 medium garlic cloves -- chopped fine

  4. 1 cup rich -- salt-free fish

  5. -- stock

  6. 1 cup dry white wine

  7. 2 teaspoons dried oregano

  8. 36 small fresh clams such as little-

  9. - necks or manilas -- in the

  10. - shell -- thoroughly cleansed

  11. 1 large ripe tomato -- peeled, cored,

  12. - seeded and coarsley chopped

  13. 2 tablespoons double-concentrate tomato

  14. - paste

  15. 1 1/2 tablespoons fresh basil leaves -- finely

  16. - shredded 1 1/2 tablespoons fresh Italian parsley

  17. - finely chopped freshly ground pepper

  18. cooked linguine

Instructions Jump to Ingredients ↑

  1. 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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