Name: Pasta with Sake Clam Sauce
Ingredients: 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

We are to love our neighbors as ourselves – and that standard of comparison, as ourselves , is often taken as an implicit command to love ourselves. On this view, the wording not only permits self-love but commands it; it not only sanctions self-esteem but reinforces its importance. On the face of it, however, self-love in Mark 12 is merely presupposed, not advocated. To read much of the contemporary literature, evangelical and otherwise, on self-esteem is to inhabit a domain a long way removed from the second great commandment.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Pasta, Fish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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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