台南夏日意大利麵 Summer pasta

Ko Chichi

材料 Ingredients

蛤蜊 一斤 1 catty of clams
露筍 Asparagus
意大利麵 Pasta
蒜頭 數粒 Garlic
乾蒜 數粒 Shallot
檸檬 一個 1 Lemon
白酒 一杯 1 cup of White wine
鹽 少許 Salt
黑胡椒 少許 Black pepper

做法 Method

  1. 意大利麵煮7分鐘後瀝乾 (每款意大利麵時間不同,留意包裝)

Cook the pasta for 7 minutes then dry (Cook according to the package).

  1. 爆香蒜片和乾蒜片,放露筍段,再放入蛤蜊,下白酒,蓋好

Pan fry the garlic and shallot, then asparagus and clam. Add some white wine and cover the lid.

  1. 待2分鐘蛤蜊差不多打開再放入意大利麵

Cook for 2 minutes until almost all the clams open the mouth. Then add the pasta.

  1. 下半個檸檬汁,鹽,黑胡椒後拌勻

Squeeze in half lemon. Season with salth and black pepper.

  1. 上碟,再加上另一半檸檬汁和檸檬皮絲,搞定!

Serve with squeezing the other half of the lemon and grated lemon zest. Done.

Special thanks to Ko Chichi for the recipe.

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