粉麵
由 CookWhatHK0 次收藏
一鍋意粉，配青口、蜆、魷魚同蝦，以意大利辣腸醬和白酒煮成辣香湯汁，撒上香芹同煮。
用橄欖油爆香蒜頭，加入海鮮炒2分鐘（如用新鮮海鮮則只需1分鐘），灒入白葡萄酒，將海鮮盛起備用。
Sauté the garlic in extra-virgin olive oil. Add the mixed seafood and cook for 2 minutes. If you are using fresh seafood, reduce the cooking time to just 1 minute. Deglaze the pan with the dry white wine, then remove the seafood and set it aside.
將水倒入鍋中，加入意大利辣腸醬攪拌溶化，然後加入意粉。當意粉差不多熟透時，加入海鮮和大量切碎的香芹。
Pour the water into the same pan and add the 'Nduja. Stir well until the 'Nduja has dissolved. Add the spaghetti. Once the pasta is almost cooked, return the seafood (and any accumulated juices) to the pan, along with a generous amount of chopped parsley.
所有食材一起煮1分鐘，邊煮邊攪拌至均勻即可。
Continue to cook everything together for another minute, stirring constantly to combine all the ingredients well.
