BLOODY MARY LINGUINE
This makes an unusual starter or main and just shows how even the most familiar dishes – in this case pasta and tomato sauce – can be updated. Bloody Mary is one of my favourite drinks, so I thought, why not incorporate the same flavours on the plate? The alcohol all evaporates but it adds a richness to the sauce. As a real treat I sometimes serve this with the Grilled Lobster with Chilli, Garlic and Parsley Butter.
Servings
4
Servings
4
Ingredients
FOR THE TOPPING
Instructions
  1. First make the topping. Place a small frying pan over a medium heat and add a dash of olive oil. When hot, fry the breadcrumbs with a pinch of salt and pepper until golden. Stir through the parsley, transfer to a bowl and set aside.
  2. Place a large frying pan over a medium heat and add a dash of oil. When hot, sauté the onion with a pinch of salt and pepper until softened and turning light golden. Add the garlic and continue to sauté for 2 minutes. Season to taste with the Worcestershire and Tabasco sauces, the celery salt and a sprinkling of sugar.
  3. Pour in the vodka to deglaze the pan, scraping up the bits from the bottom. Add the tomatoes, bring to a simmer and cook gently for 10–15 minutes, until reduced a little and flavourful. Add a little water if the sauce thickens too much.
  4. Meanwhile, cook the linguine according to the packet instructions. When al dente, drain and add to the pan of sauce along with a little of the pasta water. Mix well, then divide between warm serving plates and top with the herby breadcrumbs. Serve immediately.
HOW TO MAKE SILKY PASTA SAUCES
  1. Whenever you make a pasta dish with a sauce, always reserve a tablespoon or two of the pasta water and stir it in to make the sauce silky smooth.