Good Libations columnist Gordon Kendall

• Gordon Kendall's column, "Good Libations," runs monthly in Extra. He welcomes readers' questions and comments about wine, beer or spirits.

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This is a great weeknight dish because it is quick, easy and delicious. The aromas that waft from the skillet when it is deglazed with vermouth illustrate the complex aromatics of the wine. If you are an aficionado of high-quality olive oil and gourmet butter, use them because they will shine in this recipe.

6 ounces linguine

2 Tbsp. extra-virgin olive oil

2 Tbsp. butter

5-6 fresh garlic cloves, peeled and finely chopped

2 (6.5 ounce) cans chopped or minced clams, drained with juice reserved

¼ cup dry white vermouth

½ tsp. Old Bay seasoning

1 tsp. dried tarragon flakes

2 shakes dried red pepper flakes

Salt and pepper to taste

¼ cup chopped fresh parsley

4 Tbsp. grated Parmesan cheese

1. Bring a large pot of lightly salted water with a splash of olive oil to a boil. Add linguine and cook for 7 to 9 minutes or until al dente; drain and reserve.

2. In a cast-iron skillet, saute the garlic in the olive oil and butter until the garlic is golden brown and has a tacky texture (about 7 to 8 minutes).

3. Add vermouth, the reserved clam juice, Old Bay, tarragon, salt and pepper to taste and red pepper flakes. Increase heat until bubbling and cook until the volume of liquid is reduced to about half (about 7 to 8 minutes).

4. Add clams and parsley and cook until heated through (about 4 minutes). Caution: Don’t overcook clams, as they will be tough.

5. Add pasta to clam mixture and toss until incorporated.

6. Serve immediately topped with Parmesan cheese. Garlic bread and a green salad are nice accompaniments.

Serve with a crisp, dry white wine such as a New Zealand sauvignon blanc. Serves two.

— Pam Kendall