Drain clams, reserving 1 cup of the liquid. Squeeze all excess liquid out of the spinach with paper towels. Heat olive oil in large skillet over medium heat. Add mushrooms and garlic and sauté until lightly browned. Stir in tomato paste, wine and spinach, mixing well. Transfer to a bowl and season with pepper. Lay out 8 wonton skins on a work surface; keep the remainder covered with a damp cloth. Place 3 whole clams and 2 tablespoons of spinach filling in the lower third of each skin. Dampen the edges and fold the bottom flap over filling, bring edges in. Roll up until no flap remains. Press out the air and seal the edges. Put the dumplings on a baking sheet and cover with a clean damp towel. Repeat the procedure with the remaining skins and filling. Using a steamer, bring a ½-inch of water and reserved broth to a simmer over medium heat. Spray the steamer’s surface lightly with vegetable spray. Place as many dumplings as will fit into steamer without touching each other. Cover and steam for 3-4 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked. Drizzle 2 tablespoons of warm basil pesto over 2 dumplings. Serve immediately.
Yield: Makes 8 first-course servings.