Spaghettini In Clams And Cream Sauce - cooking recipe

Ingredients

2 garlic cloves
4 tablespoons olive oil
2 (6 1/2 ounce) cans minced clams
1/2 cup whipping cream
3 tablespoons dry vermouth
3/4 lb spaghettini, cooked al dente
salt and pepper
romano cheese, to garnish

Preparation

Saute the garlic in the olive oil.
Drain the clams, reserving the juice. Add the juice to the pan and reduce by more than half.
Add the cream, clams and vermouth.
Cook until only heated and add salt and pepper to taste.
Toss with the cooked pasta and top with cheese.