Pasta With Sake Clam Sauce

Course : Clams
Serves: 4
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2 cans chopped clams
3/4 cup finely chopped onion
2 cloves garlic -- 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 / Directions:

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.

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