Pasta with Clams and Tomatoes

Peel the garlic and chop coarsely. Rinse clams thoroughly, sort and discard open shells.

Heat 1 tablespoon oil in a shallow pot. Sauté garlic over medium heat for 1-2 minutes.

Pour in broth and bring to a boil. Add clams, immediately top with a lid and cook covered, about 3 minutes over medium heat.

Remove the pot from the heat and add the clams to a sieve, taking care to collect the broth in a bowl. Let clams cool slightly.

Meanwhile, peel, halve and finely chop the onion. Rinse tomatoes, pat dry and cut into quarters.

Remove clam meat from the shells. Sort out and discard closed shells.

Cook the pasta according to package directions in plenty of boiling salted water until al dente. Heat the remaining olive oil in a large skillet and fry onion until translucent.

Measure out approximately 1/4 cup of the collected broth and pour through a sieve into the onion. Bring to a boil, cover and cook for 5 minutes over low heat.

Meanwhile, rinse parsley, shake dry, pluck off the leaves and set some aside. Chop the rest finely.

Add clam meat and tomatoes to onion and broth mixture and heat. Stir in tomato paste. Season with salt and pepper.