很久沒post意粉食譜❤️🔥其實有幾個煮完未post，今次先寫最早的存貨😂Made in Nov 2021 lol
這個意粉簡單又開胃！用了風乾豬面頰肉Guanciale，帶有黑胡椒香味又充滿油香🥹買不到都可以用Pancetta代替！只用煙肉有點單調，我額外加入大蜆，意粉吸收海鮮湯汁超正！鹽都不用加😛
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🍅香濃蕃茄白酒大蜆意粉📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
意大利麵 200g
蜆 600g
風乾豬面頰肉Guanciale/ Pancetta 80g切條 (可省略)
洋蔥 半個切碎
蒜頭 2粒切片
車厘茄 15粒切半 (可省略)
白酒 50ml
茄膏 1茶匙
罐裝蕃茄 400g壓蓉
蕃茜parsley
黑胡椒碎
🔹做法🔹
1. 大鍋加水煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
2. 冷鍋下豬面頰肉條，小火煎至脆身，䆁出豬油，盛起備用
3. 同一個鍋加入洋蔥粒和蒜片炒勻，加入茄膏炒香，倒入白酒；下罐裝蕃茄，按壓變蓉煮沸
4. 放入車厘茄和大蜆，合蓋中火煮3分鐘至開口，盛起備免過熟；加入意粉煮熟，鋪下豬面頰肉條和大蜆，灑上黑胡椒和蕃茜碎即成
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🔸Ingredients🔸
Pasta 200g
Clams 600g
Guanciale/ Pancetta 80g (optional)
Onion half diced
Garlic 2 cloves sliced
Cherry tomatoes 15 px (optional)
White wine 50ml
Tomato paste 1 tsp
Canned tomato 400g
Parsley
Black pepper
🔹Instructions🔹
1. Boil water in a large pot, add pasta, cook for 2 minutes less than the package suggested cooking time, drain and set aside
2. Fry the guanciale until crispy, set aside
3. In the same pot, add onion and garlic slices, add tomato paste and sauté until fragrant, pour in white wine, add canned tomato puree and bring to a boil
4. Add cherry tomatoes and clams, cover and cook for 3 minutes on medium heat until cooked, set aside to avoid overcooking; add pasta and cook until al Dante, add in guanciale and clams, sprinkle with black pepper and serve.
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