Clam Linguine



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       Lb           Linguini
   4       Cloves       Garlic -- Minced
     1/2   C            Olive Oil
   2       Cans         Whole Baby Clams -- Drained, Reserve Liq
   1       Oz           Dry White Vermouth
   1       Pinch        Red Pepper Flakes
                        Cilantro -- Chopped
                        Salt And Pepper -- To Taste

Cook the pasta as directed until al dente. Place the garlic and olive oil 
into a large saucepan and saute until the garlic begins to brown.  Carefully 
add the clam juice, the vermouth, tarragon and red pepper flakes. Boil 
mixture vigorously to reduce liquid slightly.  Shortly before serving, add 
the clams to the sauce.  Bring to a boil.  Toss the drained pasta with the 
sauce.  Serve in bowls, topped with red pepper flakes; salt and pepper to 
taste. 

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