Clams in Tomato-Vodka Sauce

Clams in Tomato-Vodka Sauce

Just like white wine, vodka adds a complexity that works well with tomatoes and seafood. Shrimps, mussels, and crab will make delicious additions to this dish.

Prep Time: 20 minutes   
Cooking Time: 20 minutes

Ingredients (serves 6):
  • 2 cups raw clam meat
  • 3 cups water
  • 3 cups chopped canned tomatoes
  • 1/4 cup vodka
  • 3/4 cup all-purpose cream
  • salt and pepper to taste
  • 3 tablespoons butter
  • 1 tablespoon chopped garlic
  • 450 grams fettucine or linguine, or any long pasta, cooked according to package directions
  • chili flakes or powder (optional)

1.  Cook the clam meat in 3 cups water for about 2 minutes. Drain clam meat and set aside about 3/4 cups of water used to cook the clam meat. Chop the cooked clam meat; set aside.

2.  In a saucepan, combine tomatoes and clam water. Simmer for about 15 minutes or until sauce has thickened. Add the vodka. Simmer for 2 more minutes to allow the alcohol to evaporate.

3.  Add cream and season to taste with salt and pepper.

4.  In a separate pan, saute the garlic in butter until slightly golden brown. Add the clam meat. Stir fry for about 1 minute. Add to the tomato-cream sauce.

5.  Toss in the pasta. Transfer to a platter and top with chili flakes if desired.

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