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Spaghettini in Clams and Cream Sauce

I always have a few cans of Gorton's minced clams on hand, even
though I do live in the clam center of the country.  I know that I
will always be able to whip out a dish at that moment when the
unexpected guest appears.

  • 2 garlic cloves
  • 4 tablespoons olive oil
  • 2 cans ( 6½ ounce each) minced clams
  • ½ cup whipping cream or half-and-half or Mock Cream*
  • 3 tablespoons dry vermouth
  • salt and pepper to taste
  • 3/4 pound Spaghettini, cooked al dente
  • Parmesan or Romano cheese, freshly grated, for topping
  • Sauté 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 only until heated and add
    salt and pepper to taste.  Careful with the salt!  Toss with the cooked
    pasta and top with the cheese.

    SERVES 6  

    * Mock Cream: Place 1 pound low-salt/low fat cottage cheese, along with
    1 cup low fat milk, in a food blender.  Blend until very
    smooth, like cream.


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