蘑菇青口意粉 (Mushroom and Mussels Spaghetti)

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這道菜來自意大利南部,那裏有海又有山,兩者的結合,帶來一個清淡但好吃的菜色。

This dish is comes from South of Italian, Sea and mountain oven there, so this is a well combine between two, this dish is light but well flavour.

 

 

材料 (Ingredients) :

 

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青口 (Mussels) – 1磅 (1kg)

 

蘑菇 (Mushrooms) – 5-6個 (5-6 pcs)

 

洋蔥 (Onion) – 半個 (1/2 pc)

 

車厘茄 (Cherry tomatos) – 3-4個 (3-4 pcs)

 

意大利咸肉 (Pancetta) – 2片 (2 slices)

 

白酒 (White Wine)- 150ml

 

蕃茜 (Parsley) – 少量 (handful)

 

黑橄欖 (Black Olives) – 10粒 (10 pcs)

 

橄欖油 (Olive Oil)

 

 

做法 (Method) :

 

1. 把意大利咸肉切小粒,洋蔥切薄片,蘑菇切片及車厘茄切小件
Chopped pancetta into small pieces, cut onion into thin slice, cut mushroom into slice and cut cherry tomato into small pieces

 

2. 準備一個鍋,落橄欖油,加入意大利咸肉,炒一會,然後加入洋蔥、蘑菇及黑橄欖再炒
Prepare a pot, olive oil in, put the pancetta in and stir a little bit, add onion, mushroom and black olives and stir little while

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3. 放入青口略炒,倒入白酒,蓋上,待大約5-10分鐘,打開蓋,檢查是否所有青口已打開
Put mussels in, then pour in white wine, lid on, then let it cook for around 5-10 minutes, then open the lid and check whether all the mussels are opened

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4. 再放入車厘茄及蕃茜,煮多一會,加入意粉伴勻就完成了。
Then add in cherry tomato and parsley, stir a little, then add spaghetti and mix well, finished.

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