Matt's No-Apologies Garlic and Basil Sauce
                                                               makes 1/2 cup

I first cooked this sauce to add with sausage to spinach linguine.  I 
think it would be very good on steamed clams or escargo, or maybe on 
grilled swordfish.  Let me know if you find any good uses for it.

	6 large cloves garlic
	4 Tbl olive oil
	1/2 cup vermouth
	1/2 cup chicken broth
	1 bunch fresh basil leaves
	2 Tbl butter

Clean and chop the basil, and set aside.  Peel the garlic and slice very
thinly.  Heat olive oil in a heavy skillet or saucepan until hot but not 
smoking, and add the garlic.  Saute garlic until golden, stirring 
constantly to avoid burning.  When golden, add vermouth and chicken broth, 
bring to boil, and add basil.  Simmer until volume is reduced by half.  
Remove heat and add butter, stirring vigorously to thicken.