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Pasta With Sake Clam Sauce

Pasta With Sake Clam Sauce recipe image
This vibrant pasta dish captures the essence of coastal Italian cooking with a unique twist. The sauce relies on the natural brininess of canned clams and their juice, balanced by the aromatic depth of sauted onions and garlic. Sake or dry vermouth adds a sophisticated acidity and sweetness that cuts through the richness, while capers provide sharp, salty bursts of flavor. The linguine absorbs the savory broth, creating a harmonious blend where every strand is coated in flavor. Finished with fresh parsley, grated parmesan, and a hint of heat from red chiles, this meal is perfect for a quick weeknight dinner or a light lunch. Its simple, elegant, and deeply satisfying without being heavy.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 456.1
Description
This vibrant pasta dish captures the essence of coastal Italian cooking with a unique twist. The sauce relies on the natural brininess of canned clams and their juice, balanced by the aromatic depth of sauted onions and garlic. Sake or dry vermouth adds a sophisticated acidity and sweetness that cuts through the richness, while capers provide sharp, salty bursts of flavor. The linguine absorbs the savory broth, creating a harmonious blend where every strand is coated in flavor. Finished with fresh parsley, grated parmesan, and a hint of heat from red chiles, this meal is perfect for a quick weeknight dinner or a light lunch. Its simple, elegant, and deeply satisfying without being heavy.
Ingredients
  • 2 can Chopped clams
  • 3/4 cup Finely chopped onion
  • 2 Garlic Cloves,minced/pressed
  • 1 cup Sake or dry vermouth
  • 2 tablespoon Canned capers,drained
  • 10 ounce Dried linguine or vermicelli
  • 1/4 cup Finely chopped parsley
  • 1/4 cup Fresh grated parmesan cheese
  • 1/8 teaspoon Crushed dried hot red chiles
Directions
  1. 1
    Drain the clams, reserving the juice in a measuring cup.
  2. 2
    Bring a large pot of salted water to a boil for the pasta.
  3. 3
    In a large skillet, combine 1/2 cup of the reserved clam juice, chopped onion, minced garlic, and 1/4 cup of sake.
  4. 4
    Cook over high heat, stirring occasionally, until the liquid reduces by half, about 3-4 minutes.
  5. 5
    Add the remaining sake, the drained clams, and capers to the skillet.
  6. 6
    Simmer gently for 3-4 minutes to heat the clams through; keep warm off the heat.
  7. 7
    Cook the linguine in the boiling water until al dente, about 8 minutes.
  8. 8
    Drain the pasta and transfer it to a large serving bowl.
  9. 9
    Pour the hot clam mixture over the pasta.
  10. 10
    Toss vigorously with two forks until the pasta absorbs most of the sauce, about 1 minute.
  11. 11
    Serve immediately, topped with chopped parsley, grated parmesan, and crushed red chiles.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 456.1kcal
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 3.7g19%
Cholesterol 65.3mg22%
Sodium 2104.7mg88%
Total Carbohydrate 55.5g19%
Dietary Fiber 5.0g20%
Sugars 3.3g
Protein 36.8g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta, clams, sake, italian, seafood, linguine, capers, garlic, onion, parmesan, parsley, quick dinner, vermouth, briny, one pan, easy, weeknight, sauce, chiles
Read it online: https://www.chefs-mate.com/recipe/pasta-with-sake-clam-sauce/