---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Sauces, Low-cal
       Yield: 4 servings
       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
   1 1/2 tb Fresh basil leaves, finely
   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.