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.

If you like this, you'll also like  Prosciutto and Goat Cheese Crepe with Tomato-Vodka Sauce

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.

Photography by Miguel Nacianceno | Styling by Rachelle Santos | Props from Rustan's Department Store