15分鐘搞掂｜香蒜白酒蜆肉意粉 Pasta with Clams in White Wine Garlic Sauce
香蒜白酒蜆肉意粉是很多人都喜歡的意粉款式，湯汁不多但帶蜆肉的鮮甜、酒香和蒜香，掛在彈牙的意大利粉之上實在恰到好處。其實這道菜做法非常簡單，用新鮮的蜆、花蛤或沙白都可以，甚至是用急凍的帶殼蜆肉也可，15分鐘左右便可煮出高級餐廳的美食。
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1番茜/羅勒切碎 Chop parsley/ basil. -
2蒜頭剁蓉 Chop garlic. -
3指天椒切圈去籽 Cut chili into circle and remove seeds. -
4意大利粉按包裝指示的烹調時間減2分鐘煮至軟身 Cook the spaghetti according to package instructions, but reduce the cooking time by 2 minutes. Cook until al dente. -
5中火燒熱鑊，爆香蒜蓉 Heat a pan over medium heat and sauté the minced garlic until fragrant. -
6下指天椒及乾辣椒碎爆香 Add the circled chili and dried chili flakes, and stir-fry until fragrant. -
7下白酒，加入蜆煮兩分鐘 Pour in the white wine and add the clams. Cover with a lid and cook for 2 minutes, or until the clams open up. -
8下意粉及番茜/羅勒碎煮1分鐘 Add the cooked spaghetti and chopped parsley/basil to the pan, and stir-fry for 1 minute. -
9下鹽及黑胡椒碎拌勻，完成 Season with salt and ground black pepper to taste. Done.
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