Bring a pot of water to a boil and cook the pasta according to directions on the package. Drain and set aside.

Drain the clams, reserving the juice.

Heat the olive oil in a medium saute pan over medium heat. Add the garlic and saute until slightly golden. Add the reserved clam juice to the pan and reduce liquid to half.

Add clams, cream & vermouth to the reduced liquid and heat through.

Toss the sauce with the linguini. Serve with fresh ground pepper and grated parmesan cheese.