Bloody Mary Clam Pasta

This is a pasta recipe that nails the balance between tangy and creamy. Besides the archetypal cherry tomatoes, this lavish-looking mound of spaghetti is topped off with vodka, clams, as well as grated horseradish and chilli. We can't imagine a more restaurant-ready dish, especially when served with wine and a light and palatable salad.

As clams pop themselves open when ready, you never have to worry about overdoing them, even if it's your first time cooking them.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 20 mins
Difficulty Level: 3/5

Ingredients

• 400 g spaghetti
• ¼ cup (60 ml) extra virgin olive oil
• 1 medium red onion (170 g), chopped finely
• 1 fresh long red chilli, sliced thinly
• 3 cloves garlic, chopped finely
• 1 tsp celery salt
• 800 g cherry tomatoes
• ¼ cup (60 ml) vodka
• 1 kg pot-ready clams
• 2 tsps bottled grated horseradish
• ¼ cup (60 ml) pouring cream

Steps

01. Cook spaghetti in a large saucepan of boiling salted water, following packet directions, until just tender. Drain; keep warm.

02. Meanwhile, heat oil in large heavy-based saucepan over medium heat. Cook onion, chilli, garlic and celery salt, stirring, for 5 mins or until onion softens. Increase heat to high; add tomatoes and vodka. Cook, stirring, for 1 mins or until tomatoes are coated in onion mixture.

03. Add clams; cook, covered, gently shaking pan occasionally, for 5 mins or until clams open and tomatoes soften slightly. Add horseradish and cream; cook for 1 min.

04. Stir spaghetti through sauce; divide among plates or bowls. Season to taste; serve.

TIP Pot-ready clams have already had sand purged from them and require no preparation. To purge clams yourself, place them in salted water (allow 30 g salt to 1 litre/4 cups cold water) for several hrs, then remove from water carefully; do not drain in a colander as you may add the sand back to the clams.

Photo: bauersyndication.com.au