4 garlic cloves, minced
2 tbsp. olive oil
2 (6 1/2 oz.) cans minced clams
1/2 c. whipping cream OR Ricotta cheese
3 tbsp. dry vermouth
Salt and pepper to taste
3/4 lb. linguine noodles
Grated Romano or Parmesan cheese, for topping

Saute minced garlic in oil on medium heat. Drain clams - RESERVE JUICE. Add clam juice to skillet and reduce by half. Add cream, clams and vermouth. Cook on low until thickened slightly. Toss with cooked noodles and top with grated Romano cheese or Parmesan cheese.