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Pasta With Sake Clam Sauce

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Chopped clams

  2. 3/4 cup 46g / 1.6oz Finely chopped onion

  3. 2 Garlic cloves - minced/pressed

  4. 1 cup 237ml Sake or dry vermouth

  5. 2 tablespoons 30ml Canned capers - drained

  6. 10 oz 284g Dried linguine or vermicelli

  7. 1/4 cup 36g / 1 1/3oz Finely chopped parsley

  8. 1/4 cup 36g / 1 1/3oz Fresh grated parmesan cheese

  9. 1/8 teaspoon 0.6ml Crushed dried hot red chiles

Instructions Jump to Ingredients ↑

  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.

  3. F Laura Wyckoff, Portland, Oregon.

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