Title: Pasta with Sake Clam Sauce
Categories: Pasta Fish
Yield: 4 Servings

2	cn	Chopped clams
3/4	c	Finely chopped onion
2		Garlic cloves,minced/pressed
1	c	Sake or dry vermouth
2	tb	Canned capers,drained
10	oz	Dried linguine or vermicelli
1/4	c	Finely chopped parsley
1/4	c	Fresh grated parmesan cheese
1/8	ts	Crushed dried hot red chiles

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.

~ Laura Wyckoff, Partland, Oregon.

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