義式白酒蛤蜊 Clams with Italian White Wine Sauce

材料 Ingredients

蛤蜊 Clam 2 磅 lb (900g) 大蒜 Garlic 6 瓣 Clove 羅勒葉 Basil 1 小把 Small bunch 油漬番茄干 Sun-dried tomato in oil 3 大匙 Tbs 新鮮檸檬汁 Fresh lemon juice 2 大匙 Tbs 特級初榨橄欖油 Extra virgin olive oil 4 大匙 Tbs 鹽 Salt 1/3 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp 松子 Pine nut 4 大匙 Tbs 白酒 White wine 2 杯 cup

做法

1.	將蛤蜊用刷子刷乾淨。(請參考蛤蜊處理)。
2.	先將松子在乾鍋內用小火炒香。放置一旁待涼。
3.	羅勒葉洗乾淨後擦乾略切，保留一些做為最後裝飾用。大蒜去皮拍碎。
4.	把羅勒葉，大蒜，油漬番茄干，鹽，黑胡椒，檸檬汁和橄欖油放進食物處理機用Pulse 功能打碎，再加入松子繼續用Pulse 功能打成粗顆粒狀。
5.	將2杯白酒在鍋內燒滾後加入蛤蜊，蓋上蓋子煮約5分鐘。
6.	掀開蓋子。等蛤蜊殼打開後馬上夾出放進一個深盤或碗。
7.	將第4項醬料与蛤蜊拌勻，再淋上鍋裡的白酒汁，最後再撒上羅勒葉末裝飾。

Method

1.	Brush the clams thoroughly . (Please refer to Handle Clams) .
2.	Roast the pine nuts in a dry pan until aromatic. Set them aside to cool down.
3.	Wash and dry the basil leaves. Roughly cut the basil. Reserve some for garnish. Peel and crush the garlic.
4.	Place the basil, garlic, sun-dried tomato, salt, black pepper, lemon juice and olive oil in a food processor and pulse to combine. Add the pine nuts and pulse couple more times.
5.	Boil 2 cups of white wine in a deep sauce pan. Add the clams, cover and cook for 5 minutes.
6.	Remove the lid. Transfer each clam to a deep dish or big bowl right after it opened.
7.	Combine the mixture in step 4 with the clams. Ladle the white wine juice over the clams and sprinkle with minced basil leaves for garnish.

最後更新 (Last Update): 11/28/2014
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