Easy tomato-vodka seafood dish

Quick Fix

February 07, 2007|By Linda Gassenheimer | Linda Gassenheimer,McClatchy-Tribune

My version of seafood cooked in a tomato-vodka sauce is quick, easy and festive.

Any type of seafood can be used, but crab is particularly good in the sauce. Jumbo lump crab - large pieces of unbroken meat - is best, but backfin crab meat, which includes broken pieces, can be used. Both are usually sold in cans in the refrigerated section of the seafood department.

Along with this colorful pasta dish, serve a crisp radicchio-and-romaine salad and your favorite bottled dressing.

A crisp chianti would go well with the high-acid tomato sauce.

Helpful hints

Any type of long-cut pasta can be used.

Dry pasta can be used instead of fresh; follow package cooking directions.

Buy good-quality parmesan cheese and chop it finely in the food processor. Freeze extra for quick use.

Crab and Linguine With Vodka Sauce

Serves 2

2 teaspoons olive oil

1 cup sliced red onion

2 medium garlic cloves, crushed

1/4 cup vodka

1 cup pasta sauce

1/2 pound jumbo lump crab meat

2 tablespoons heavy (whipping) cream

salt and freshly ground pepper

4 ounces fresh linguine

Place a pot of 4 to 5 quarts of water on to boil.

Heat olive oil in a nonstick skillet over medium-high heat. Saute onion and garlic until onion is transparent, about 3 minutes.

Raise heat to high. Remove skillet from heat and add vodka. Return to heat and cook until vodka is reduced by half, about 30 seconds. Turn heat down to medium. Add pasta sauce and crab meat. Cook gently without boiling, 2 minutes. Stir in cream. Add salt and pepper to taste. Spoon into large serving bowl.

Place linguine in boiling water for 2 minutes. Drain and toss with sauce.

Per serving: 575 calories, 15 grams fat, 5 grams saturated fat, 108 milligrams cholesterol, 31 grams protein, 62 grams carbohydrate, 5 grams fiber, 859 milligrams sodium

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