粉麵
由 CookWhatHK0 次收藏
海鮮粗意粉將粗意粉放入青口與蜆的貝殼湯汁中收汁，以蒜頭、辣椒及番茜提味。
將caperozzoli同fasolari蜆浸喺鹽水入面吐沙；如用海水，另外清洗青口。
Purge the caperozzoli and fasolari in salted water. If you are using seawater, make sure to clean the mussels separately.
將蒜頭同番茜莖喺橄欖油入面炒香。
Sauté the garlic and the stems from your parsley in a bit of olive oil.
加入fasolari，1分鐘後加入caperozzoli，再過1分鐘加入青口。
Add the fasolari to the pan. After about one minute, introduce the caperozzoli. Wait another minute before adding the mussels.
一旦貝殼打開，即倒入乾白酒，讓酒精揮發。
As soon as the shellfish begin to open, pour in the white wine and allow the alcohol to evaporate completely.
將貝類取出備用，將烹調液過濾去除沙粒同殼碎。
Carefully remove the cooked shellfish and set them aside. Strain the cooking liquid to ensure it's free of any sand or shell fragments.
意粉喺煮熟前兩分鐘撈起，放入貝殼湯汁入面繼續煮至熟。加入貝殼同切碎番茜。如有需要，加少量意粉煮麵水防止乾涸。為保最佳風味，貝殼打開後唔好再繼續煮。
Drain your pasta a couple of minutes before it's completely cooked, and then finish cooking it directly in the strained shellfish liquid. At this point, add the reserved shellfish and the chopped parsley. If the pasta seems to be drying out, you can add a little bit of the pasta cooking water to maintain moisture. For the best possible flavor, remember not to cook the shellfish any further once they have opened.
