食譜 ～ 香蒜辣椒大蜆意粉 (Spaghetti with clams, garlic and chilli)

還記得有一晚老公臨睡前話第二日想食意粉，於是我就諗起呢款出街食好似好高級嘅蜆意粉。第一次整賣相唔錯，味道就總係差咗啲。結果經過煮多幾次後，終於成為咗我簡單快捷、又可以出廳堂招呼朋友嘅餸菜。

材料 ：

蜆 1斤 (2至3人）
意大利粉 250克 （約一人100克）
蒜 數顆
白酒 半杯
雞湯  半杯
辣椒  1隻 切碎
鹽 適量
番茜 數棵
黑胡椒 適量

做法：
1. 蜆洗淨，泡鹽水兩小時吐沙。備用。通常我會買無沙白蜆，不用吐沙。
2. 蒜切成蒜蓉，番茜切碎。
3. 預備一個鍋煮意大利粉。水滾下鹽，再下意大利粉。看包裝說明，煮至七分熟就好。如寫九分鐘，煮五到六分鐘便要挾起。
4. 大火燒熱下蒜蓉和辣椒，爆香後下蜆，再下半杯白酒，冚蓋。蜆開口可加雞湯及鹽煮一煮便挾起，直至只剩下蜆湯。
5. 把煮至七分熟的意大利粉回鍋至蜆湯之中，讓意粉吸盡蜆湯精華，煮至湯汁收乾，下鹽和黑胡椒調味。最後撒上切碎的番茜，拌勻。

Ingredients:

1 catty (kan) clams

250g spaghetti

few cloves garlic

half cup of white wine

half cup of chicken stock

1 red chilli, chopped

some salt

few bunch parsley

some black pepper

Method:

1.  Rinse the clams well.  Put into water with salt for 2 hours to dislodge any sand. Usually I would buy white clams without sand and no need to dislodge the sand at home.

2. Chop the garlic and parsley.

3. Prepare a pot to cook spaghetti. Add salt after the water boil, then add spaghetti. Cook for the minutes according to the package instruction until al dente. For example, if 9 minutes is shown in the package, then just cook for 5 or 6 minutes 

4. High heat the pan and add the minced garlic and chilli. Add clams after stir fry. Add half cup of white wine. Cover the lid. Add chicken stock and salt after the clams opened and simmer for a while. Take out all the clams until clam soup remained.

5. Return the al dente spaghetti to the clam soup. Let the spaghetti absorb the essence of clam soup. Cook until the soup all absorbed. Season with salt and black pepper. Add the chopped parsley and mixed well.