白酒煮蜆意粉 (Spaghetti alle Vongole)

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夏天來臨,又是吃蜆的時候了,這款意粉看似味道很清,但用白酒煮開了的蜆,加了少量辣椒,清甜帶少辣,適合夏天沒胃口的菜式,煮法又簡單又快,不用長時間在悶熱在廚房內,大家試試煮吧。

It’s summer time now, clams is one of the popular seafood during the time, this tasty spaghetti dish is easy and fast cooking dish, just use few simple ingredients to bring out the sweetness of the clams, let try it.

 

材料 (Ingredients) :

 

蜆 (Clams) - 400g

 

油浸鯷魚 (Anchovies) – 3-4條 (3-4fillets)

 

蒜頭 (Garlic) – 3瓣 (3 cloves)

 

辣椒 (Chilli) – 1條 (1 pc)

 

蕃茜 (parsley) – 一小紥 (A handful)

 

車厘茄 (Cherry Tomato) – 8粒 (8 pcs)

 

白酒 (Dry White wine)  – 150ml

 

檸檬皮 ( Lemon peels) – 少量 (few)

 

橄欖油 (Olive Oil)  – 少量 (few)

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做法  (Method) :

 

1. 蒜頭切薄片、辣椒切碎、油浸鯷魚切碎
Slice the garlic, chilli and anchovies into small pieces

 

2. 準備一個鍋,先煮意粉
Prepare a pot for cooking spaghetti

 

3. 用一個平底鍋,下油,把蒜頭、辣椒及鯷魚炒一下
Prepare a sauce pan, add some oil, and put garlic, chilli and anchovies into the pan, stir a little bit

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4. 再加入蜆仔及白酒,煮一會,待酒精揮發後,蓋上待蜆仔打開
Add clams and white wine, cook a while, then lid on, cook until all clam shells are opened

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5. 最後加入車厘茄、檸檬皮、蕃茜及意粉,伴勻就完成了
Add cherry tomato, lemon peels, parsley and spaghetti, stir it and finished.