Quick & Easy

Bloody mary clam pasta

You'll love this creamy seafood pasta made with a secret ingredient - vodka.

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.

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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.


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