---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Fish
       Yield: 4 servings
       2 cn Chopped clams
     3/4 c  Finely chopped onion
       2    Garlic cloves,minced/pressed
       1 c  Sake or dry vermouth
       2 T  Canned capers,drained
      10 oz Dried linguine or vermicelli
     1/4 c  Finely chopped parsley
     1/4 c  Fresh grated parmesan cheese
     1/8 t  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.