🍶𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙎𝙖𝙠𝙚 𝙈𝙞𝙨𝙤 𝘾𝙡𝙖𝙢𝙨 𝙋𝙖𝙨𝙩𝙖 – 𝙀𝙣𝙜 𝙧𝙚𝙘𝙞𝙥𝙚 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙🌟
日本版vongole🇯🇵上次煮廣島蠔味噌豆乳烏冬，屋企還有一大盒白味噌，煮個和風pasta🫶🏻用清酒代替白酒，加入白味噌、牛油和日式醬油，湯汁好香好creamy🤩
今次用了街市買的紐西蘭刀貝🐚生長於紐西蘭純淨海域，肉質飽滿，而且無沙😙肥美多汁，而且帶有淡淡的海水味🌊擺盤特別美呀🥰
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🍶清酒牛油味噌大蜆意粉 📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
義大利麵 190g
蜆 600-800g
清酒 200ml
🔸調味料🔸
蒜頭 8瓣切片
白味噌 1-2茶匙
日式醬油 1茶匙
無鹽牛油 20g
蕃茜Parsley 1棵
黑胡椒碎
🔹做法🔹
1. 大鍋加水煮沸（每1L水加1茶匙鹽）放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
2. 下油開鍋，加入蕃茜莖和蒜片，小火煎至蒜片金黃
3. 放入大蜆和蕃茜葉，加入清酒炒勻；合蓋中火煮約3分鐘，蜆開口立即取出，避免過熟變韌
4. 取出蕃茜莖和葉，加入白味噌和日式醬油，下黑胡椒碎調味
5. 放入意粉和牛油，煮至熟後熄火；加入蕃茜碎和大蜆擺盤，即可上桌
✨TIPS✨
🌟煮熟意粉後不要加橄欖油，會影響之後吸收醬汁
🌟建議買表面粗糙，有小麥粉黏著的包裝意粉，煮出來的意粉水更加濃稠，令蜆汁更加掛麵
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🍶Japanese Sake Miso Clams Pasta
🔸Ingredients🔸
Spaghetti 190g
Clams 600-800g
Sake 200ml
Garlic 8 cloves sliced
White miso 1-2 tsp
Japanese soy sauce 1 tsp
Unsalted butter 20g
Parsley
Black pepper
🔹Instrucrions🔹
1. Boil water in a large pot (add 1 tablespoon of salt for every 1L of water), add spaghetti, cook for 2 minutes less than the package suggested cooking time, drain and set aside
2. Heat olive oil in a pan, add parsley stems and garlic slices, fry on low heat until the garlic slices are golden brown
3. Add clams and parsley leaves, add sake and stir well, close the lid and cook on medium heat for about 3 minutes, take out the clams immediately once they are opened to avoid overcooking
4. Take out the parsley stems and leaves, add white miso and Japanese soy sauce, season with black pepper
5. Add spaghetti and butter, cook until al dante and turn off the heat; add chopped parsley and clams for plating, serve immediately
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