|2 cans||Chopped clams|
|¾ cup||Finely chopped onion|
|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
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