蜆肉意粉Pasta with clams

gin-gin

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一起跟著做！鼓勵作者

這是當年還是生意夥伴的Diego從他母親那裡得來的簡易傳統食譜，無疑是意粉中口味最佳、多來一份都不嫌多的。
100% Milan mama's traditional signature dish that fulfils my eagerness for simple but heavenly good delicacy!

份量

2 人份

時間

30 分鐘

食材

蜆clams

2小碗bowls

蒜頭garlic

30g

洋蔥onion

10g

番茄cherry tomato

2小碗bowls

白葡萄酒white wine

1/2杯cup

鹽salt

適量app

乾紅椒碎dry chilli

適量app

義大利粉pasta

160g

水water

粗鹽coarse salt

1湯匙tbs

1
蜆泡清水，待其吐沙，洗淨； Keep the clams in fresh water for at least 30 mins to release the sand and wash them thoroughly.
2
蒜頭和洋蔥切細粒，以橄欖油炒香； Chop garlic and onion in very fine pieces with a sharp knife. Mix with a generous quantity of olive oil and fry.
3
炒至金黃色，加入切半之小番茄，煮1-2分鐘； Once the mixture is golden, add the cherry tomatoes chopped in half. Fry all together for 1-2 mins.
4
加入大半杯優質白葡萄酒； Add a generous half glass of good white wine and let it evaporate.
5
適量加點鹽和剁碎的紅椒乾，多寡隨心所欲； Add salt as needed. Add some crushed red pepper for those who love spicy food. Add some chili or a lot ...at your pleasure.

6
小番茄煮軟，加蜆，蓋蓋煮數分鐘至蜆殼全開，拿掉一些殼； Once the tomatoes look soft, add clams. Cover till all shelves are open. Remove some shelves to reduce volume.
7
按包裝指示時間烹煮，偶爾攪攪，別讓它們粘在一起； Cook the pasta in deep salted water (check the time on the packaging). Make sure the pasta is cooked w/o sticking together.
8
瀝乾水分，把粉倒進鍋內，此時火依然開著； Gently dry the pasta and put it in the pan with the sauce, with fire on.
9
小心地拌勻粉和汁，撒點幹香芹於面； Stir the pasta with the sauce carefully not to drop anything. At the very end, add some parsley (dry parsley is good too).
10
跟義大利廚師進餐非常講究，要在廚房上碟，碟邊要乾淨，否則不雅觀。哈哈！ Pasta is ready ... let’s take a seat at the table. Be generous with the clams and the sauce. Buon appetito!
11
好滿足啊！ Hmmm... so perfect!