Pasta with Sake Clam Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
clams
chopped |
*
|
| ¾ | cup |
onions
finely chopped |
|
| 2 | each |
garlic cloves
minced, pressed |
|
| 1 | cup |
sake
|
* |
| 2 | tablespoons |
capers
canned, drained |
|
| 10 | ounces |
pasta, linguine
|
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| ¼ | cup |
Parmesan cheese
fresh, grated |
|
| ⅛ | teaspoon |
red chili peppers
hot, crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
clams
chopped |
*
|
| 177 | ml |
onions
finely chopped |
|
| 2 | each |
garlic cloves
minced, pressed |
|
| 237 | ml |
sake
|
* |
| 3E+1 | ml |
capers
canned, drained |
|
| 289 | ml/g |
pasta, linguine
|
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 59 | ml |
Parmesan cheese
fresh, grated |
|
| 0.6 | ml |
red chili peppers
hot, crushed |
|
Directions
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.
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.
