The cover of the Food & Wine section July 10 will feature a do-ahead picnic sandwich that improves with age. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
LINGUINE WITH VODKA SAUCE
2 teaspoons olive oil
1 cup frozen diced or chopped onion
1 teaspoon minced garlic
1/2 cup vodka
1 large, ripe tomato or 3 plum tomatoes, cut into 1-inch pieces
1/2 cup clam juice
3/4 pound shrimp, shelled and deveined
1 teaspoon cornstarch
2 tablespoons heavy cream
Salt and freshly ground pepper to taste
1/2 cup basil leaves torn into small pieces
1/4 pound fresh linguine
2 tablespoons freshly grated Parmesan cheese
Place a large saucepan filled with 4 to 5 quarts of water on to boil. Heat oil in a nonstick skillet over medium-high heat. Add onions and saute 1 minute. Add garlic and saute another minute. Add vodka, raise heat and reduce by half, about 2 minutes. Add tomato and clam juice. Cover and cook gently without boiling for 1 minute.
Add shrimp and cook, covered, 1 minute. Mix cornstarch with cream and add to the skillet. Stir and cook 1 to 2 minutes to thicken the sauce. Add salt and pepper to taste. Spoon into large serving bowl and add basil. Place linguine in boiling water and boil 2 minutes. Strain and toss with sauce. Sprinkle with cheese. Makes 2 servings.
Per serving: 666 calories (21 percent from fat), 15.8 g fat (5.7 g saturated, 5.9 g monounsaturated), 282 mg cholesterol, 46.7 g protein, 59.3 g carbohydrates, 4.8 g fiber, 627 mg sodium.
From: The Miami Herald.