Clams in Tequila-Spiked Tomato Sauce on Vermicelli
Ingredients
36 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
Methods/steps
Soak 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
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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