*  Exported from  MasterCook  *
 
                     Spaghetti Martini *** (vbff60a) -
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta                            Italian
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoon    Butter
      1/4  teaspoon      Whole coriander -- ground
    1      tablespoon    Olive oil
    1      teaspoon      Salt
    2                    Shallots -- minced
    1                    Red bell pepper
    4      Cloves        -- garlic
    1 1/2  cup           Heavy cream
    1                    Jalapeno pepper -- chopped*
      1/3  cup           Finely chopped cilantro
    2      Medium        tomatoes -- chopped
    3      tablespoon    Minced parsley
    4      ounce         Vodka
    1      pound         Fresh spaghetti
    3      tablespoon    Dry vermouth
                         Sliced Black Olives
    2      tablespoon    Fresh lime juice
    6      Sprigs        fresh cilantro (as ga
    2      teaspoon      Tomato paste
                         Crushed red pepper
      1/2  teaspoon      White pepper -- ground
 
 * but not seeded Heat butter and oil over medium heat in large saucepan.
 Add shallots and garlic; and saute about 2 min. Add the jalapeno and saute 30
sec. Add the tomatoes, Vodka, vermouth, lime juice, tomato paste, white pepper,
ground coriander, and salt; raise the heat and reduce, stirring frequently for
about 3 minutes. Add the pepper and continue to simmer for 2-3 minutes.  Add
the cream and reduce for about 10 minutes. When nearly to the desired
consistency, add the fresh cilantro and parsley, followed by the parmesan and
simmer maybe another minute. Keep mixture warm until served.  Serve pasta and
top generously with sauce, freshly grated parmesan, olives and a sprig of fresh
cilantro. Crushed red pepper is optional. FROM:    MICHAEL GROSZ   (VBFF60A)
Converted by MMCONV vers. 1.00
 
 
 
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