Pasta with Clam Sauce

1/4 c. olive oil
1 Tbsp. parsley
1 tsp. oregano
1 tsp. basil
1 Tbsp. garlic
1/3 tsp. cayenne
1 can chopped clams 
1/4 c. sweet vermouth
8 oz. linguine

Start noodles. Heat oil slowly. Brown garlic. Add herbs, cayenne and vermouth. Drain pasta. Add clams to oil mixture. Toss noodles into sauce.

Serves 2.

Jay Munn used to make this for my study group when I was going to school to be a lab tech.  One of my fellow students would bring him the pasta and another would bring the clams.  We kept the herbs and vermouth in the cupboard.  I must have eaten it once a week for 2 years.

I still like it

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