Pasta with Sake Clam Sauce

• 2 cans clams chopped
• 3/4 cup onions finely chopped
• 2 each garlic cloves minced, pressed
• 1 cup sake
• 2 tablespoons capers canned, drained
• 10 ounces pasta, linguine
• 1/4 cup parsley leaves finely chopped
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated fresh, grated
• 18 teaspoon red chili peppers hot, crushed

1. Drain clams and reserve juice.
2. In a 10 to 12 inch frying pan, combine 1/2 cup of the clam juice, onion, garlic, and 1/4 cup sake.
3. Stir on high heat until about 1/4 of the liquid remains.
4. Add remaining sake, clams, and capers; simmer 3 to 4 minutes.
5. Keep warm.
6. Meanwhile, bring 4 quarts water to a boil in a 6 to 8 quart pan on high heat.
7. Add pasta, cook, uncovered, until tender to bite, about 8 minutes.
8. Drain pasta and pour into a wide bowl, add clam mixture.
9. Lift and mix with 2 forks until most of the liquid is absorbed, about 1 minute.
10. Top pasta with parsley, cheese, and chilies.

onions, garlic, sake, capers, pasta, parsley, parmesan, red chili peppers

Taken from recipeland.com/recipe/v/pasta-sake-clam-sauce-35742 (may not work)