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.