Linguine With Quick White Clam Sauce - cooking recipe

Ingredients

9 ounces fresh linguine
4 garlic cloves, minced
2 tablespoons butter
6 ounces minced clams, including the juice
1 1/4 cups clam juice
1/4 cup chopped parsley
2 tablespoons dry white vermouth
1/8 teaspoon white pepper
1/3 - 1/2 cup grated parmesan cheese

Preparation

In a large pot of boiling salted water, cook pasta.
Meanwhile, in a large skillet, cook garlic in butter over medium heat until soft, about 2 minutes. Add clams and juice. Cook until heated through.
Add parsley, vermouth, and pepper just before serving.
Drain pasta, pour sauce over pasta and sprinkle with cheese.