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.
Serves 6 Prep Time 20 minutes Cooking Time 20 minutes
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.
If you like this, we recommend: Prosciutto and Goat Cheese Crepe with Tomato-Vodka Sauce ,
Clam Linguine with Tomato and Basil, Pasta Vongole
Photography by Miguel Nacianceno | Styling by Rachelle Santos | Props from Rustan's Department Store
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