和風意粉🇯🇵用新鮮北寄貝煮意粉超鮮味🥹同西式意粉唔同，呢個食譜用清酒代替白酒，再加牛油同埋日式醬油！醬汁掛汁得嚟又唔會膩🧚♀️超級開胃！
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❤️🔥日式牛油北寄貝炒意粉📝食譜
烹調時間⏱20分鐘
🔸材料🔸
任何意粉 180g
北寄貝 6-8隻
蒜頭 8瓣切片
蕃茜 2棵
清酒 150ml
牛油 1湯匙
日式醬油 2茶匙
鹽、黑胡椒碎
三文魚籽 (可省略)
🔹做法🔹
- 大鍋加水和1湯匙鹽煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
- 北寄貝可請海鮮店開殼；取出貝肉，清除內臟
- 下橄欖油開鍋，加入蒜片和蕃茜莖；小火煎至蒜片金黃
- 放入貝肉炒勻，倒入清酒煮至半熟；加入意粉和牛油炒勻，下日式醬油調味
- 鋪上三文魚籽，灑上蕃茜和黑胡椒碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Any pasta: 180g
Surf clams: 6-8 px
Garlic: 8 cloves, sliced
Parsley: 2 sprigs
Sake: 150ml
Butter: 1 tbsp
Japanese soy sauce: so
Salt and black pepper
Salmon roe (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil salted water (1 tbsp salt). Cook pasta 2 mins less than package time, drain.
- Have surf clams cleaned by vendor. Clean meat, remove intestines.
- Heat olive oil over low heat. Sauté sliced garlic + parsley stems until golden.
- Add surf clams, stir-fry briefly. Pour sake, cook until half-done. Add pasta + butter, stir, season with soy sauce.
- Top with salmon roe (optional), sprinkle parsley + pepper, serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_西式意粉
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