3 tablespoon Butter

1 tablespoon Olive oil

2 Shallots -- minced

4 Cloves -- garlic

1 Jalapeno pepper -- chopped

2 md Tomatoes -- chopped

4 ounce Vodka

3 tablespoon Dry vermouth

2 tablespoon Fresh lime juice

2 teaspoon Tomato paste

1/2 teaspoon White pepper -- ground

1/4 teaspoon Whole coriander -- ground

1 teaspoon Salt

1 Red bell pepper

1 1/2 cup Heavy cream

1/3 cup Fresh finely chopped

cilantro 3 tablespoon Minced parsley

1 pound Fresh spaghetti

Sliced Black Olives 6 Sprigs fresh cilantro (as

garnish)

(59 min left), (H)elp, More? Crushed red pepper Directions: 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.

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