Title: Pasta with Red Clam Sauce
Categories: Pasta Sauce Lowcal
Yield: 4 Servings

2	tb	Olive oil
4	md	Garlic cloves, chopped fine
1	c	Rich, salt-free fish stock
1	c	Dry white wine
2	ts	Dried oregano
36	sm	Fresh clams such as little- necks or Manilas, in the shell,
1	lg	Ripe tomato, peeled, cored, seeded and coarsley chopped
2	tb	Double-concentrate tomato paste
1 1/2	tb	Fresh basil leaves, finely shredded
1 1/2	tb	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.

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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