• 1 lb. (450 g) spaghetti*, cooked
• 9 lb. (4 kg) fresh baby clams or 3 cups (750 mL) canned clams
• 2 shallots, chopped
• 1cup (250 mL) fish stock
• 1/3 cup (80 mL) olive oil*
• 4 cloves garlic, chopped
• 1/2 cup (25 mL) dry white wine
• 28 oz. (796 mL) diced Italian tomatoes
• 1/2 cup (125 mL) chopped Italian parsley
• Salt and ground pepper to taste

1. Carefully scrub and beard shells under cold running water; discard any opened clams. In a pan, put clams, shallots and fish stock, bring to a boil. Cook covered until shells open. Shake pan from time to time while cooking. Discard any unopened clams. Keep 12 clams warm in their shell. Shuck the others. Strain cooking liquid; reserve.
2. In a pan, heat oil over low heat, cook garlic without browning. Add wine and cooking liquid, simmer 3 minutes. Add tomatoes, simmer over low heat 10 to 15 minutes. Add pasta, clams and parsley to sauce; reheat, stirring gently. Garnish each serving with reserved clams in their shells.

Servings: 4