Pasta with Red Clam
|Olive oil||2 Tablespoon|
|Garlic||4 Clove (20 gm), chopped|
|Garlic||4 Clove (20 gm), chopped finely (Medium Ones)|
|Rich salt free fish stock||1 Cup (16 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Dried oregano||2 Teaspoon|
|Clams in shells||36 Small, thoroughly cleaned (fresh, such as littlenecks / Manilas)|
|Fresh clams in the shell||36 , cleaned (Such As Littlenecks Or Manilas)|
|Firm ripe tomato||9 Ounce, peeled, cored, seeded, and coarsely chopped (1 Large One)|
|Firm ripe tomato||9 Ounce, peeled, cored, seeded and coarsely chopped (1 large size)|
|Double concentrate tomato paste||2 Tablespoon|
|Finely shredded basil leaves||1 1⁄2 Tablespoon (fresh)|
|Finely chopped italian parsley||1 1⁄2 Tablespoon (fresh)|
|Freshly ground black pepper||1|
|Pasta||1 Pound, cooked and drained|
|Pasta||1 Pound, cooked, drained|
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.