Spaghetti with Venus Clams

Peel and finely dice the shallot and garlic. Rinse the clams thoroughly. 

Score the tomatoes in boiling water. Remove the tomatoes from the water, peel completely, and finely dice. Reserve any liquid created during this process in a bowl. 

Heat the butter in a saucepan, and sauté the shallots and garlic until soft. Add the clams, and deglaze with the white wine. Cover and cook over medium heat for 5 minutrs until the clams have opened. Remove the clams from the pot, saving the broth. Discard any clams that did not open. 

Cook the spaghetti in boiling salted water according to the package directions until al dente. 

Heat the oil in a pan. Sauté the diced tomatoes, then add the tomato juice. Mix in the tomatoes, clams, and the fish stock. Season to taste with salt and pepper, and cook for 5 minutes. 

Rinse the basil and pat dry. Remove the leaves from the stems and chiffonade.