Clams in Tequila-Spiked Tomato Sauce on Vermicelli |
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Ingredients36 clams, in shell
1 28 oz. can tomato, undrained and chopped
1 onion, chopped
1 jalapeno, seeded and minced
2 cloves garlic, crushed
2 teaspoons olive oil
1/2 cup evaporated lowfat milk
3 tablespoons tequila
1 pound fresh pasta
3 tablespoons chopped cilantro
1 28 oz. can tomato, undrained and chopped
1 onion, chopped
1 jalapeno, seeded and minced
2 cloves garlic, crushed
2 teaspoons olive oil
1/2 cup evaporated lowfat milk
3 tablespoons tequila
1 pound fresh pasta
3 tablespoons chopped cilantro
ProceduresSoak clams in lightly salted water while you prepare other ingredients. If you have the time, let them soak for 30 minutes. In blender process tomatoes with juice, onion, hot pepper and garlic until smooth. Heat oil in large pot and add tomato mixture. Cook until liquid has evaporated by about half (6 to 8 minutes). Add evaporated milk and tequila. Add clams and cook, covered, until clams open, about 5 minutes. Discard any clams that do not open. Serve over cooked pasta in large soup bowls. Sprinkle each serving with cilantro. Serve immediately.
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