| 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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