PASTA WITH RED CLAM SAUCE

I got this recipe when I was searching for my first blog entry and it sounds interesting!
here are the ingredients and procedure for your delicious pasta with red clam sauce..

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, thoroughly cleansed
   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.