Recipe - Pasta With Sake Clam Sauce

2 cn Chopped clams
Three fourths cup Finely chopped onion
2 Garlic cloves,minced/pressed
1 cup Sake or dry vermouth
2 tablespoon Canned capers,drained
10 ounce Dried linguine or vermicelli
One fourth cup Finely chopped parsley
One fourth cup Fresh grated parmesan cheese
1/8 teaspoon Crushed dried hot red chiles

1. Drain clams and reserve juice. In a 1012" frying pan, combine One half cup
of the clam juice, onion, garlic, and One fourth cup sake. Stir on high heat until
about One fourth of the liquid remains. Add remaining sake, clams, and capers;
simmer 34 minutes. Keep warm.

2. Meanwhile, bring 4 quarts water to a boil in a 68 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.