Cook noodles according to package directions, omitting salt and fat.
While noodles cook, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 1 1/2 minutes or until tender, stirring constantly. Add clam juice and curry paste, stirring with a whisk until smooth. Add mushrooms, tomatoes, and pepper to pan; bring to a simmer. Add fish; sprinkle with basil and salt. Cover and cook 5 minutes or until fish flakes easily when tested with a fork. Serve over noodles.
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We found this in the 2007 "Superfast Weeknight Dinners" Cooking Light edition. Unlike the previous reviewer, we found the broth to be a bit under spiced and added additional curry. (I will note, we have Texas style spicy palates though!) This meal was definitely fast and worthy of a dinner party.
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