Pasta with Red Clam Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 4 medium garlic cloves, chopped fine | ||
| 1 cup rich, salt-free fish stock | ||
| Dry red wine | 1 Cup (16 tbs) | |
| Dried oregano | 2 Teaspoon | |
| Littlenecks | 3 Dozen, cleaned | |
| Ripe tomato | 1 Large, peeled | |
| 2 tablespoons double-concentrate tomato paste | ||
| Basil leaves | 1 1/2 Tablespoon, finely shredded | |
| Parsley | 1 1/2 Tablespoon, finely chopped | |
| black pepper | 1 | |
| 1 pound pasta, cooked and drained | ||
Directions
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 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 cooked pasta and spoon the liquid over them.
Season to taste with black pepper.
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 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 cooked pasta and spoon the liquid over them.
Season to taste with black pepper.
Chef
