Spaghetti with Bloody Mary Sauce

Serves 4

1 pound Spaghetti, Linguine or any other long pasta shape,
1 tbsp. vegetable oil
1 clove garlic, minced
2 tbsp. chopped parsley
6-oz. tomato juice
2 tbsp. vodka
1/2 tsp. prepared horseradish
1/2 tsp. Worcestershire sauce
Freshly ground black pepper to taste

Prepare pasta according to package directions; drain. Heat oil in large skillet over medium heat. Add garlic and parsley, cook until garlic is fragrant, about 30 seconds. Stir in tomato juice, vodka, horseradish, Worcestershire sauce and black pepper. Heat to boiling and boil 30 seconds. Stir pasta into sauce until coated. Serve hot.