Combining a few of our favourite things, pasta, seafood & cocktails – this simple seafood pasta uses a tomatoes, vodka and cream with fresh clams to create a silky smooth sauce that will have everyone coming back for more. With all of the tangy flavour of a bloody mary, this creamy pasta is guaranteed to impress.
Pasta is an unbelievably versatile pantry staple; it’s quick, it’s simple, and with just a few fresh ingredients, it can be transformed in to a delicious, comforting midweek meal.
1.Cook spaghetti in a large saucepan of boiling salted water, following packet directions, until just tender. Drain; keep warm.
2.Meanwhile, heat oil in large heavy-based saucepan over medium heat. Cook onion, chilli, garlic and celery salt, stirring, for 5 minutes or until onion softens. Increase heat to high; add tomatoes and vodka. Cook, stirring, for 1 minute or until tomatoes are coated in onion mixture.
3.Add clams; cook, covered, gently shaking pan occasionally, for 5 minutes or until clams open and tomatoes soften slightly. Add horseradish and cream; cook for 1 minute.
4.Stir spaghetti through sauce; divide among plates or bowls. Season to taste; serve.
Pot-ready clams have already had sand purged from them and require no preparation. To purge clams yourself, place them in salted water (allow 30g/1oz sea salt to 1 litre/4 cups cold water) for several hours, then remove from water carefully; do not drain in a colander as you may add the sand back to the clams.
Note
Sign up for our newsletter
Sign up to the Women’s Weekly Food newsletter for recipes, videos and how to articles from our Test Kitchen.
