Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          chopped clams
     3/4  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
     1/4  cup           finely chopped parsley
     1/4  cup           fresh grated parmesan cheese
     1/8  teaspoon      crushed dried hot red chiles

Preparation:

1. Drain clams and reserve juice. In a 10-12" frying pan, combine 1/2 cup of the clam juice, onion, garlic, and 1/4 cup sake. Stir on high heat until about 1/4 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. F Laura Wyckoff, Portland, Oregon.