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Jun 4, 2012
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Clams in Tomato-Vodka Sauce

By: Angelica Aban


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.

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)

 

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.

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.

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.

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 BasilPasta Vongole

 

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




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