Pasta With Sake Clam Sauce
|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)|
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.
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.