Pasta with Sake Clam Sauce

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.