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| 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
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)
Directions:
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.
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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