白酒蛤蜊意面
1人份

材料
扁意大利面100克、初榨橄榄油少许

酱料
初榨橄榄油50大匙、新鲜蒜头15克（切片）
新鲜辣椒5克、意大利欧芹20克
新鲜蛤蜊200克、白酒15毫升

做法

  1. 准备酱料：中火加热橄榄油。
  2. 加入蒜头、辣椒和适量欧芹段炒香。
  3. 加入蛤蜊和白酒，盖上锅盖烹煮5分钟，适时摇晃至所有蛤蜊开口。
  4. 关火晾凉待用。
  5. 把适量加盐清水煮开，加入扁意大利面煮8-10分钟至面条变软，沥干盛入盘中。
  6. 加入酱料和少许橄榄油搅拌均匀。
  7. 缀以欧芹叶即可。

Linguine Alle Vongole

serves 1

Ingredients
100g linguine pasta
some extra virgin olive oil
Sauce
5 tbsp extra virgin olive oil
15g fresh garlic (sliced)
5g fresh chilli , 20g Italian parsley
200g fresh clams, 15ml white wine

Method

  1. Prepare sauce: Heat up extra virgin olive oil over medium heat.
  2. Add garlic, chilli and some parsley stems. Sauté until fragrant.
  3. Add in clams and white wine. Cover with the lid and shake periodically for 5mins until all clams open.
  4. Remove the pan and leave clams to cool. Set aside.
  5. Bring a large pot of salted water to a boil. Add linguine pasta to cook for 8-10mins until linguine pasta is tender yet firm. Drain and place into a plate.
  6. Add sauce and some extra virgin olive oil. Toss well.
  7. Garnish with parsley leaves and serve.

 

食谱提供:The Lighthouse, Jade
地址：The Fullerton Hotel Singapore,
1 Fullerton Square
电话：6877 8933, 6877 8188
示范厨师:
Carlo Marengoni Chef de Cuisine
梁志贤 玉楼中餐主厨

 

更多详情刊载于472期（2014年12月21日出版）