| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish, Pasta | 4 | Servings | |
INGREDIENTS
| 2 | Chopped clams | |
| 3/4 | c | Finely chopped onion |
| 2 | Garlic cloves, minced/pressed | |
| 1 | c | Sake or dry vermouth |
| 2 | T | Canned capers, drained |
| 10 | oz | Dried linguine or vermicelli |
| 1/4 | c | Finely chopped parsley |
| 1/4 | c | Fresh grated parmesan cheese |
| 1/8 | t | Crushed dried hot red chiles |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 5.5mg
Sodium: 226.3mg
Potassium: 74.1mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.4g
Protein: 2.9g