Instructions: In large pot of boiling saltedwater, cook linguine for about 8-10 minutes or until tender but firm. Drain pasta and return to pot.

Meanwhile, in nonstick skillet, heat butter over medium heat; cook garlic, onion and carrot, stirring occasionally, for about 4 minutes or until softened. Pour in liquid from clams; add vermouth. Bring to boil; boil for 3 minutes or until sauce is reduced by half and slightly thickened. Add clam, parsley and pepper; return to boil.

Pour over pasta. Add half of the Parmesan; toss to coat. Serve sprinkled with remaining Parmesan.

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