材料 Ingredients
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註：此配方是四人份。
Note: This recipe is for four people.
做法：
| 1. | 參考蛤蜊處理將蛤蜊清理乾淨。油漬番茄干切碎。另將煮麵水燒滾。 |
| 2. | 鍋燒熱，加入4大匙橄欖油，大蒜, 油漬番茄干和碎紅辣椒爆香。續加白酒燒滾。 |
| 3. | 倒進蛤蜊，加蓋煮約5分鐘。掀開蓋子，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。 |
| 4. | 把紅醬加入原先煮蛤蜊的醬汁用煮滾後用小火煨著。 |
| 5. | 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。 |
| 6. | 將煮好的麵撈出放進鍋裡与醬汁內拌勻，繼續用中火煮5分鐘。 |
| 7. | 加入鹽和羅勒葉末後繼續用中火煮1分鐘。請自行調整鹽的份量。 |
| 8. | 拌入蛤蜊後再煮1分鐘即可裝盤並撒上帕梅善起司粉。 |
PROCEDURE
| 1. | Refer to Handling Clams to clean the clams. Mince the sun-dried tomatoes. Boil a pot of water for the noodles. |
| 2. | Add the of oil, garlic, sun-dried tomatoes and red pepper flakes in a heated deep sauce pan. Sauté until aromatic. Pour in the white wine and bring the mixture to a boil. |
| 3. | Place the clams in the pan, cover and cook over medium heat for 5 minutes. Remove the lid. Transfer the clams that are open immediately to a plate. Remove the meat from the shells, but reserve 24 clams with meat. |
| 4. | Add the red sauce to the pan and bring the sauce to a boil. Turn the heat down to simmer the sauce. |
| 5. | Add enough salt to the boiling water for noodles. Cook the spaghetti by following the package instruction, but 5 minutes less than the required cooking time. |
| 6. | Transfer the noodles to the pan and mix them with the sauce. Continue to cook in medium heat for 3 minutes. |
| 7. | Stir in the minced parsley and salt. Continue to cook for another 1 minutes. |
| 8. | Stir in the clams and clam meat along with the juice. Cook for another minute. Plate the spaghetti and sprinkle with grated parmesan cheese |
最後更新 (Last Update): 12/23/2014
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