Pasta With Red Clam Sauce

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

2	tablespoons	olive oil
4	medium	garlic cloves -- chopped fine
1	cup	rich -- salt-free fish stock
1	cup	dry white wine
2	teaspoons	dried oregano
36	small	fresh clams such as little- necks or manilas -- in the shell -- thoroughly cleansed
1	large	ripe tomato -- peeled, cored, - seeded and coarsley chopped
2	tablespoons	double-concentrate tomato paste
1 1/2	tablespoons	fresh basil leaves -- finely - shredded
1 1/2	tablespoons	fresh Italian parsley - finely chopped
1	teaspoon	freshly ground pepper
1	package	cooked linguine

Preparation:

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.