30分鐘懶人意粉😆有留意我post都知我好喜歡吃海鮮，但平日處理蝦蟹太花時間，所以多數煮貝殼類😛青口我好少買急凍，雪過的海鮮味道肉質差好遠🥶今次買了這種連海水包裝的活藍青口，肉質鮮嫩又厚肉💙用青口汁煮意粉超鮮甜呀！
煮貝殼類海鮮好怕刮花鍋具，今次用了Fissler Adamant平底鍋❤️🔥有碳矽陶瓷塗層，堅硬道僅次鑽石，耐磨防刮！而且傳熱快，輕鬆煎到金黃焦脆煙肉😙
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🇮🇹香蒜白酒汁青口意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
義大利麵 200g
活藍青口 1包
Pancetta 煙肉粒/ Guanciale 60g
車厘茄 16粒切半
蒜頭 8瓣切片
白酒 150ml
檸檬汁 半茶匙
鹽、黑胡椒碎
蕃茜(Parsley) 1棵
🔹做法🔹
1. 清洗青口，用小刀刮走表面污垢，拔掉海草
2. 大鍋加水煮沸（每1L水加1湯匙鹽）放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
3. 冷鍋下煙肉粒，小火煎至脆身油份䆁出，盛起備用
4. 同一個鍋下蒜片炒香，放入車厘茄拌炒，先盛起一部份車厘茄用作擺盤
5. 放入青口和蕃茜，下白酒煮沸，合蓋煮約3分鐘至開口，取出避免過熟
6. 加入意粉，下鹽、黑胡椒碎調味，煮至熟後熄火，加入檸檬汁、蕃茜碎和部份青口肉拌勻，鋪上青口和車厘茄擺盤即成
▪️Ingredients▪️(for 2 pp)
Spaghetti 200g
Blue mussels
Pancetta/ Guanciale 60g
Cherry tomatoes 16px cut in half
Garlic 8 gloves sliced
White wine 150ml
Lemon juice Half tsp
Salt, black pepper
Parsley
▪️Instructions▪️
1. Clean the mussels
2. Boil water in a large pot (add 1 tablespoon of salt for every 1L of water), add spaghetti and cook for 2 minutes less than the recommended cooking time on the package, drain and set aside
3. Pan fry pancetta until crispy, set aside
4. In the same pot, simmer the garlic slices, add in cherry tomatoes
5. Add mussels and parsley, boil with white wine, close the lid and cook for about 3 minutes until the mussels are opened, take out the mussels to avoid overcooking
6. Add the spaghetti, season with salt and black pepper, turn off the heat once the spaghetti gets al-dante, add lemon juice, chopped parsley, cherry tomatoes and mussels, serve immediately