很久沒share意粉食譜！歐洲旅行其中一個最愛菜式 – Amêijoas à Bulhão Pato 🇵🇹在葡萄牙食過一試難忘，除了因為當地海鮮新鮮，調味都好特別，跟平時吃的白酒煮蜆不同🤯最令我驚訝的是一直以為西餐煮食一定配Parsley，原來葡萄牙餐廳是用芫荽，味道跟海鮮好match😍用葡萄牙Vinho Verde 白酒味道最地道，買不到用其他白酒都OK💖不喜歡芫荽可以用parsley 蕃茜代替！
本身打算用沙白，lunch time 行街市見到特大蕃薯蜆❤️不斷噴水好新鮮，決定買回家！平日買餸我多數原袋放公司雪櫃，回家浸暖水加少少鹽、麻油和指天椒就會生猛吐沙😛
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🍋葡萄牙白酒檸檬蜆肉意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
意大利麵 240g
蜆 1斤
蒜頭 10瓣切片
橄欖油 50ml
葡萄牙Vinho Verde/白酒 120ml
檸檬汁 1茶匙
芫荽/蕃茜 3棵
無鹽牛油 1茶匙
黑胡椒碎
🔹做法🔹
- ▪️處理大蜆▪️大蜆放入40度溫水，下半茶匙鹽、1/4條指天椒和半茶匙麻油，放陰暗處吐沙1小時
- ▪️處理芫荽▪️切出芫荽根，芫荽莖切段，芫荽葉切碎
- ▪️煮意粉▪️大鍋加水和1茶匙鹽煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
- 大鍋下橄欖油和蒜片，加入芫荽根，小火煎至蒜片金黃；下芫荽莖拌炒出味
- 放入大蜆拌炒，加入白酒，大火煮沸後中火合蓋煮約3分鐘至蜆開口，取出避免過熟
- 加入意粉和牛油炒勻，下檸檬汁，撒上芫荽葉和黑胡椒碎，鋪上大蜆即成
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🔸Ingredients🔸
Spaghetti 240g
Clams 1kg
Garlic 10 cloves sliced
Olive oil 50ml
Portugal Vinho Verde 150ml
Fresh lemon juice 1 tsp
Fresh cilantro 3 px
Unsalted butter 1 tsp
Grated black pepper
🔹Instructions 🔹
- Soak the clams in 40 degrees warm water; add in half tsp salt, chilli and oil; Rinse well after 1 hour
- Chop the cilantro; separate root, stem and leaves
- Boil salted water, cook spaghetti for 2 mins less than package instructions, drain.
- Combine olive oil, sliced garlic and cilantro root and stem, simmer over low heat. Cook until garlic turns brown
- Add in clams and vinho verde, heat until boil and cover with lid. Cook for around 3 minutes till the clams are cooked. Take out the clams to avoid overcooking.
- Add spaghetti, butter and lemon juice, sprinkle cilantro leaves and grated black pepper. Serve immediately!
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