Pasta With Sake Clam Sauce Recipe
Ingredients
| 2 cans (about 6 1/2 oz. each) chopped clams | ||
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 cup sake or dry vermouth | ||
| Capers | 2 Tablespoon, drained | |
| 10 ounces dried linguine or vermicelli | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| About 1/8 teaspoon crushed dried hot red chilies | ||
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.
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.
Chef
