Heat oil in a large, heavy skillet (one with a tight-fitting lid) over medium heat. Add garlic and cook until fragrant but not brown, about 1 minute.

Add stock and clams to the skillet cook until clams open, 5 - 8 minutes. Shake skillet occasionally and uncover, removing clams as they open and setting them aside in a bowl. (Discard any clams that are chipped or that fail to open.)

Meanwhile, cook fettuccine in a large pot of boiling salted water over high heat until tender but firm, about 7 minutes. Drain pasta in a colander.

Transfer pasta to a large serving bowl, add parsley and basil leaves, and season to taste with salt and pepper. Add clams and toss together mixing well. Before serving, arrange some of the clams on top.