Linguine with clams白酒蛤蜊麵

好吃的義大利麵又來啦!!!
今天要做~白酒蛤蜊麵~
4人份(Serves 4)

@材料:橄欖油 Olive oil : 1/2cup(125 ML)

大蒜 Garlic : 5大瓣.切碎(5 large, minced)

辣椒粉 Red pepper flakes: 1/4 小匙(teaspoon)

蛤蜊 Small clams such as littleneck or Manila: 1.75公斤(3 1/2 LB)

不甜白酒 Dry white wine: 125 ML(1/2 cup)

鹽 salt

荷蘭芹: 15g.切碎(Fresh flat-leaf parsley: 1/3 cup, minced)

義大利麵Linguine麵條: 500g(1 LB)

開始囉~~~~

1.煮蛤蜊(Cook the clams)
準備一大鍋水煮開
Bring a large pot of water to a boil.
另外準備一個鍋子.開中火.倒入橄欖油.大蒜.辣椒粉.煮至大蒜有香氣出來.約3分鐘
In a large frying pan over medium heat, warm oil, garlic, and red pepper flakes until garlic is fragrant, about 3 minutes.

挑出未合上或不新鮮的蛤蜊丟棄
Discard any clams that fail to close to the touch.
加入蛤蜊.白酒和一小匙的鹽.並蓋上蓋子.
Add the clams, the wine, and 1  tsp salt and cover with a tight-fitting lid.

轉至中火煮.並隨時翻動鍋子直到所蛤蜊都打開.約10分鐘.
Raise the heat to medium and cook, shaking the pan vigorously and often.
使用木湯匙翻動蛤蜊.並挑出空殼及未打開的蛤蜊並丟棄.
Use wooden spoon to stir the clams, discarding any empty shell and any unopened clams.
加入荷蘭芹.並離開爐火.
Add the parsley. Remove from the heat.

2.煮義大利麵(Cook the pasta)水滾後放入麵條和2大匙鹽.
Meanwhile, add 2 tbs salt and the pasta to the boiling water.
期間.需偶爾攪拌.預防麵條黏至鍋底.並按包裝說明煮至有嚼勁.
Cook, stirring accasionally to prevent sticking, until al dente,according to the package directions.

將麵條撈起放入煮蛤蜊的鍋子中.並攪拌.
Drain, add the pasta to the clams, and toss to combine.
轉小火.讓所以材料味道都能融合在一起就可以上桌了.
Warm briefly over low heat to blend flavors and serve

剛好今晚Andy的朋友將來家中玩紙牌
我們邀請一位單身的美國友人來家中與我們一起吃晚餐
沒吃過蛤蜊的他
非常喜歡今天的義大利麵
我煮了4人的量
他一個人就嗑了快2人份
頻頻稱讚好吃
唉呦~~~真是讓人開心咧!!!
^^