蛤蜊白酒義大利麵 Spaghetti with White Wine Clam Sauce

材料 Ingredients

蛤蜊 Clam 2 磅 lb (900g) 特級初炸橄欖油 Extra virgin olive oil 3 大匙 Tbs 無鹽牛油 Unsalted Butter 2 大匙 Tbs 紅蔥頭 Shallot 2 顆 ea 大蒜末(可免) Minced garlic (optional) 1 大匙 Tbs 白酒 White wine 1 杯 cup 西式雞高湯 Chicken Stock 2 杯 cup 鹽 Salt 1/3 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp 碎紅辣椒(可免) Red pepper flake (optional) 1/2 小匙 tsp 扁巴西利葉末 Minced flat-leaf parsley 1/4 杯 cup 義大利麵 Spaghetti 1/2 磅 lb (225g)

註：此配方是兩人份。
Note: This recipe is for two persons.


做法：

1.	參考蛤蜊處理將蛤蜊清理乾淨。紅蔥頭，大蒜和巴西利扁葉剁碎放置一旁。另將煮麵水燒滾。
2.	將3大匙油和牛油放鍋裡用中大燒熱後加入紅蔥頭和大蒜末爆香。續加入高湯，白酒，鹽和黑胡椒燒滾。
3.	倒進蛤蜊。蛤蜊殼一打開後馬上夾出放進盤內。將蛤蜊肉挑出，保留24個蛤蜊的肉在殼裡。原先煮蛤蜊的醬汁用小火煨著。
4.	煮麵水內加入足夠的鹽。依照包裝指示煮義大利麵。煮的時間比要求的時間少5分鐘。
5.	將煮好的麵撈出放進鍋裡与醬汁內拌勻，繼續用中火煮3分鐘。
6.	加入巴西利葉末和碎辣椒繼續用中火煮2分鐘。
7.	拌入蛤蜊後再煮1分鐘即可裝盤。

PROCEDURE

1.	Refer to Handling Clams to clean the clams. Mince the shallots, garlic and parsley leaves and set them aside. Boil a pot of water for the noodles.
2.	Heat the olive oil and butter in a deep sauce pan. Add the minced shallots and garlic and sauté until aromatic. Add the stock, white wine, salt and black pepper and bring the mixture to a boil.
3.	Pour in the clams and continue cooking in high heat. Transfer the clams immediately to a plate once they are open. Remove the meat from the shells, but reserve 24 clams with meat. Simmer the sauce in the pan.
4.	Add enough salt to the boiling water. Cook the spaghetti by following the package instruction, but 5 minutes less than the required cooking time.
5.	Transfer the noodles to the sauté pan and mix them with the sauce. Continue to cook in medium heat for 3 minutes.
6.	Stir in the minced parsley and chili flakes and continue to cook for another 2 minutes.
7.	Stir in the clams and clam meat. Cook for another minute.

最後更新 (Last Update): 09/29/2014
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