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。
食材
- 蜆 Clams 600克/g
- 意大利粉 Spaghetti 200克/g
- 番茜/羅勒 Parsley or basil 10克/g
- 蒜頭 Garlic bulb ½個/pc
- 指天椒 Chili 1隻/pc
- 乾辣椒碎 Chili flake 少許/some
- 白酒 White wine 125毫升/ml
- 鹽 Salt 少許/to tast
- 黑胡椒碎 Ground black pepper 少許/to tast
-
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.
