Shelly's Recipe

SPAGHETTINI WITH CLAMS AND CREAM SAUCE

Category: Pasta - Seafood

2 garlic cloves, minced
4 tbsp olive oil
2 cans (6 1/2 oz each) minced clams
1/2 cup half-and-half
1/4 cup or more dry vermouth
Salt and pepper to taste
3/4 lb spaghettini, cooked al dente
Parmesan or Romano cheese, freshly grated

Saute the garlic in the oil. Drain the clams, reserving the liquid. Add the liquid to the pan and reduce by more than half. Add the half-and-half, clams and vermouth. Cook only until heated. Add salt and pepper to taste. Stir. Toss with the cooked pasta and top with the cheese. Serves 4.

Serve with any good Italian white wine such as Greco di Tufo, Lachryma Christie, Gavi, Pinot Grigio, Pinot Bianco or Regaliali Bianco.