Pasta with sake clam sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Chopped clams |
| ¾ | cup | Finely chopped onion |
| 2 | 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 |
Directions
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