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Pasta With Sake Clam Sauce

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Ingredients
  Canned chopped clams 13 Ounce (2 Cans, 6 1/2 Ounce Each)
  Finely chopped onion 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced / pressed
  Sake/Dry vermouth 1 Cup (16 tbs)
  Canned capers 2 Tablespoon, drained
  Linguine/Vermicelli 10 Ounce (Dry Ones)
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Crushed dried red chili seeds 1⁄8 Teaspoon (Real Hot Ones)
Directions

Drain clams and reserve juice.
In a 10-to 12-inch 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 to 4 minutes.
Keep warm.
Meanwhile, bring 4 quarts water to a boil in a 6- to 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; mix again.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Clam

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