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.
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.
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.
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.
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
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.