2 cn Chopped clams
3/4 c  Finely chopped onion
2    Garlic cloves,minced/pressed
1 c  Sake or dry vermouth
2 tb Canned capers,drained
10 oz Dried linguine or vermicelli
1/4 c  Finely chopped parsley
1/4 c  Fresh grated parmesan cheese
1/8 ts 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.