Pasta With Sake Clam Saucefish, pasta 2 can chopped clams 3/4 cup finely chopped onion 2 garlic cloves,minced/pressed 1 cup sake or dry vermouth 2 tablespoon canned capers,drained 10 oz dried linguine or vermicelli 1/4 cup finely chopped parsley 1/4 cup fresh grated parmesan cheese 1/8 teaspoon 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. |
