Pasta with Sake Clam Sauce
red chili peppers
Drain clams and reserve juice.
In a 10 to 12 inch frying pan, combine ½ cup of the clam juice, onion, garlic, and ¼ cup sake.
Stir on high heat until about ¼ 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.