---------- Recipe via Meal-Master (tm) v8.02
 
      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 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
 
  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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