Recipe for Pasta with Red Clam Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl olive oil
4 med garlic cloves, chopped fine
1 cup rich, salt-free fish stock
1 cup dry white wine
2 tsp dried oregano
36 sm fresh clams such as little- necks or manilas, in the shell, thoroughly cleansed
1 lrg ripe tomato, peeled, cored, seeded and coarsley chopped
2 tbl double-concentrate tomato paste
1/2 tbl fresh basil leaves, finely shredded
1/2 tbl fresh Italian parsley finely chopped
freshly ground pepper
Instructions:
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.

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