地中海鯡魚扁麵 Mediterranean-Style Herring Linguine

Mediterranean-style-herring-linguine

份量Serve:  4-6

材料 INGREDIENTS
500 克乾扁麵條 500 g dried linguine
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
橄欖油 olive oil
2 瓣大蒜,去皮,切細片 2 cloves garlic, peeled and finely sliced
1 條新鮮紅辣椒,切細片 1 fresh red chilli, finely sliced
1 湯匙 小驢蹄草 1 tablespoon small capers
1 小束 新鮮歐芹,取葉切碎,莖切細粒 1 small bunch fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely sliced
4份 40 克鯡魚排、連皮、去鱗去骨,切成 2cm 闊條 4 x 40 g herring fillets, from sustainable sources, ask your fishmonger, skin on, scaled and pin-boned, cut into 2cm strips
1 小把車厘茄,一分為四 1 small handful vine cherry tomatoes, quartered
1 個檸檬 1 lemon
少量牛油(如需要) 1 knob butter, optional

做法 Method
1. 將扁麵加到一鍋沸騰的鹽水,根據資料包的指示煮熟。
Add the linguine to a pan of boiling salted water and cook according to packet instructions.

2. 與此同時,在大煎鍋倒入橄欖油,開大火將煎鍋燒熱,然後加入大蒜、 辣椒、小驢蹄草和香菜莖,煮幾分鐘直到開始變色。
Meanwhile, put a large frying pan on a high heat and add a few good lugs of olive oil. Once hot, add the garlic, chilli, capers and parsley stalks. Cook for a couple of minutes until just starting to colour.

3. 將鯡魚放在鍋裡,煮 2 分鐘。假如鯡魚散開,不用擔心。將番茄和檸檬汁加到鍋裡。
Add the herring strips to the pan and cook for 2 minutes. They will start to break up but don’t worry. Add the tomatoes and squeeze in the juice of a lemon.

4. 使用鉗子將煮好的麵條放到煎鍋。加牛油並將所有材料在兜勻。試味,如有需要加鹽和胡椒調味。最後將大部分香菜葉撒下和灑上少量初榨橄欖油。
Use tongs to transfer the cooked linguine straight into the frying pan, bringing a little of the cooking water with it. Add the butter, if using, and toss everything together in the pan. Have a taste, season with salt and pepper, add most of the parsley leaves and a lug of extra virgin olive oil.

5. 再次攪拌。如果你需要,用鉗子將煮好的麵條轉移到大盤子裡。將其餘香菜葉隨意撒下即可。
Mix again – use tongs if you need to – then transfer to a large platter. Scatter over the remaining parsley leaves.


More about this recipe: http://www.jamieoliver.com/recipes/pasta-recipes/mediterranean-style-herring-linguine

Special thanks on translation: Ms. Anita M Bailey

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