I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'
Classic carbonara receives a coastal makeover in an entree that combines noodles and a sauce of egg yolk, hard cheese, and black pepper with seafood such as shrimp, scallops, mussels, or clams. It may draw you in with its creaminess and maritime promises, but you'll want to resist the urge. It's a dish that's blacklisted even by top seafood chefs themselves.
Spaghetti and mussels in a garlic white wine sauce is a classic seafood pasta dish that can be enjoyed in all seasons, but with the new year approaching, it's an even better bet since mussels taste better toward the end of the year. After growing and feeding all summer, mussels are mature, plump, sweet, and creamy in the fall and winter.