Linguini With White Clam Sauce - cooking recipe

Ingredients

1 lb. linguini
3 cans chopped clams
1 small onion, chopped
1 c. olive oil
1 c. chicken stock
4 large cloves fresh garlic, crushed and minced
1/2 c. dried parsley
1 tsp. oregano
1/4 c. dry white vermouth
salt and black pepper to taste

Preparation

Heat oil in medium size saucepan. Add onions and cook until clear in color.
(Be careful not to burn onion.)
Add clams with liquid.
Add stock. Add garlic and herbs. Add vermouth. Simmer for 10 minutes. Cook linguini as per package instructions (best when al dente). Serve with freshly grated Romano or Parmesan cheese. Serves 4 to 6 people.