• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pasta with Red Clam Sauce

  • Recipe Submitted by on

Category: Sauces, Low Calorie, Pasta

 Ingredients List

  • 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.

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