pasta with sake clam sauce

Categories
Pasta
Clam/oyster
Yield
4 servings
MeasureIngredient
2 cans Chopped clams
¾ cup Finely chopped onion
Garlic cloves,minced/pressed
1 cup Sake or dry vermouth
2 tablespoons Canned capers,drained
10 ounces Dried linguine or vermicelli
¼ cup Finely chopped parsley
¼ cup Fresh grated parmesan cheese
⅛ teaspoon Crushed dried hot red chiles

1. Drain clams and reserve juice. In a 10-12" frying pan, combine ½ cup of the clam juice, onion, garlic, and ¼ cup sake. Stir on high heat until about ¼ of the liquid remains. Add remaining sake, clams, and capers; simmer 3-4 minutes. Keep warm.

2. Meanwhile, bring 4 quarts water to a boil in a 6-8 quart pan on high heat. Add pasta; cook, uncovered, until tender to bite, about 8 minutes. Drain pasta and pour into a wide bowl; add clam mixture.

Lift and mix with 2 forks until most of the liquid is absorbed, about 1 minute. Top pasta with parsley, cheese, and chilies.

~ Laura Wyckoff, Partland, Oregon.

Submitted By MICHAEL ORCHEKOWSKI On 10-10-94

Similar recipes

Random recipe of the day

Lemon chicken (04/26/93)

Follow us

 Subscribe in a reader