Ingredients Jump to Instructions ↓

  1. 2 tb Olive oil

  2. 4 md Garlic cloves, chopped fine

  3. 1 c Rich, salt-free fish stock

  4. 1 c Dry white wine

  5. 2 ts Dried oregano

  6. 36 sm Fresh clams such as little-

  7. -necks or Manilas, in the -shell, thoroughly cleansed 1 lg Ripe tomato, peeled, cored,

  8. -seeded and coarsley chopped 2 tb Double-concentrate tomato

  9. -paste 1 1/2 tb Fresh basil leaves, finely

  10. -shredded 1 1/2 tb Fresh Italian parsley,

  11. 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.


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