作為海鮮愛好者，超鍾意蜆肉意粉，係我嘅comfort food🥹每個月至少會煮一次！
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🇮🇹蒜香白酒蜆肉意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸
意大利麵 220g
蜆 1斤
車厘茄 10粒
白酒 150ml
蒜頭 8粒切片
橄欖油 50ml
鹽、黑胡椒碎
蕃茜 2棵
🔹做法🔹
1. 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
2. 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
3. 下牛油果油開鍋，加入蒜片和蕃茜莖，小火煎至蒜片金黃，下車厘茄炒勻
4. 加入大蜆，倒入白酒，合蓋中火煮約3分鐘；蜆開口立即取出，避免過熟變韌
5. 加入意粉，煮至熟後熄火；加入蕃茜碎和蜆肉拌勻，灑上黑胡椒碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Spaghetti 220g
600g clams
10 cherry tomatoes
150ml white wine
8 cloves of garlic, sliced
50ml Bontaste avocado oil
Salt, black pepper
Parsley
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak large clams in warm water with salt, chili pepper, and sesame oil for 1 he to expel sand.
- Boil salted water and cook spaghetti for 2 mins less than package instructions. Drain.
- Sauté sliced garlic and parsley stems in Bontaste avocado oil. Add cherry tomatoes and stir-fry.
- Add clams and white wine. Cover and cook for 3 mins. Remove clams when they open.
- Add cooked spaghetti, chopped parsley leaves, and clams. Mix well and sprinkle with black pepper. Serve.
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