Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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