Pasta with Red Clam Sauce

Directions

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.