Linguine with White Clam Sauce

Prep time : --- about 25 minutes --- cooking time : ---10 minutes ---makes 4 serving

1/4 -----------------cup olive oil

1 --------------------large yellow onion , chopped

3 --------------------cloves garlic , minced

1/2 ------------------cup dry vermounth

1/2 ------------------teaspoon salt

1/8 to 1/4 ---------teaspoon crushed red pepper flakes

2 --------------------cans (6 -1/2 ounces each) minced clams , with their liquid , or the chopped meat liquid from 2 dozen littleneck clams .

1/2 -----------------cup minced Italian parsley

1 --------------------pound linquine , cooked and drained .

1) In a large skillet over moderate heat , heat oil 1 minute . Add onion and garlic and saute until solf --about 5 minutes . Add vermouth , salt and red pepper flakes and simmer , uncovered , for 3 minutes .

2) Stir in clams and their liquid and cook 1 minute more . Stir in parsley .

3) Transfer linquine to a large heated serving bowl , pour sauce over all and toss well .