延續上一篇食譜-南瓜濃湯(延伸閱讀請點我)，蒜味塔香蛤蜊義大利麵也是不容錯過的好料理哦!刁嘴先生以前對義大利麵
一點好感都沒有，自從基尼出馬做了這道料理，義大利麵已經變成每週至少做一次的家常菜了!!
This is the 2nd part of my Pumpkin Soup v.s. Garlic Seafood Pasta recipe. Garlic seafood pasta is also a
fantastic recipe you don’t wanna miss. It’s simple yet delicious, promise!
其實要做好這道料理一點都不難，只要掌握幾個重點，保證能輕鬆做出香噴噴又夠味的蒜味塔香蛤蜊義大利麵!
It is never too hard to make this dish right, pay attention to few key points, you are able to make the best
garlic seafood pasta ever!!
所需的食材:
1. 蒜末
2. 九層塔末
3. 辣椒 (可省略或以乾辣椒代替)
4. 任何喜歡的海鮮(例如: 蛤蜊和透抽)
5. 義大利麵條
6. 初醡橄欖油
7. 鹽巴
The ingredients we need are:
1. Garlic (minced)
2. Basil (minced)
3. Chili (either fresh ones or dried ones)
4. Seafood of your choice ( e.g. clam and cuttlefish)
5. Pasta
6. Extra virgin olive oil
7. Salt
首先先將水煮沸後加入兩小匙的鹽巴，再下麵開始煮義大利麵條。
Firstly, add 2 tsp of salt into boiled water and start to cook your pasta.
另一個炒鍋內倒入初醡橄欖油，不要因為怕胖加太少，因為這道義大利麵的主要香氣來源就是用油炸過的蒜香，而且炒到最後橄欖油包裹
吸滿了美味湯汁的麵條，才會好吃哦!
Pour some extra virgin olive oil into your pan. Be generous with your olive oil becasue it will help release the flavour of
garlic. Moreover, the pasta will covered with garlic oil which is the best part of this dish!
接著加入蒜末及辣椒(怕辣的朋友千萬不要在這時候加辣椒，可以在起鍋之前再加)。等油溫上升的時候記得要撥動蒜末，
才不會因為受熱不均有些蒜末焦了(焦了會有苦味)，眼睛也要盯著蒜頭哦，等蒜頭變成金黃色時，立即加入麵湯大約兩個大湯匙
的量(麵湯就是煮義大利麵的水- 這個是做義大利麵非常重的要步驟哦!)。
The following step is to add the minced garlic and chili (for those who doesn't like the pasta too hot, please don't
add any chili for now). Keep stiring the garlic when the heat goes up, this is to prevent the garlic from burning.
(burnt garlic tasts bitter). Add some boiled water (from the pot that you are cooking the pasta) when the minced garlic
turned golden borwn.
接著撈出麵條放入炒鍋，讓麵吸收蒜味。
Next, scoop out the pasta and add it into your pan. The pasta will keep absorbing the soup at this stage.
義大利麵小煮一會兒後可以試試麵條此時的硬度，最好的狀況是還有一點硬，等海鮮都煮熟的時候，麵條的硬度才會剛剛好不會太軟。
To make sure the hardness of your pasta is perfect, it's better still remains a bit hard now becasue we still need time
to cook our seafood.
將蛤蜊放入炒鍋，等蛤蜊熟了取出放在乾淨的容器內(放著繼續煮的話，蛤蜊肉會變乾扁，一點都不juicy了)。
Add the clam into the pan, take them out once the shell is open and keep them in a clean bowl temporarily.
This will make sure your clam is fresh and juicy.
蛤蜊全數取出後，將切好的透抽放入炒鍋(有準備蝦子的朋友也是這個時間點放入)。
When the clam are all done, add the seafood of your choice into the pan.
在透抽炒熟的過程中，鍋子裡的水份會越來越少，發現麵條變得油亮油亮的時候加入九層塔末(怕辣的朋友就是在這個時候加入辣椒)翻炒。
You will find the soup is getting lesser and lesser when you're frying the seafood. Once the pasta is covered
by the oil, you are ready to add basil. ( you can add chili now if you didn't add it at the very beginning).
將炒好的義大利麵盛盤，再將蛤蜊擺放入麵條，最後撒上一點黑胡椒粉就完成嘍!
吸飽海鮮湯的麵條，搭配上飽滿多汁的蛤蜊和脆口的透抽!哦~ 人間美味啊!!
Garnish your pasta with the clam and sprinkle some black pepeer.
And you are done!
幫大家整理一些重點，只要這些細節能注意到，新手也能炒出一道令人驚艷的義大利麵:
1. 義大利麵條粗細的選擇也是很重要的哦! 和基尼一樣喜歡有口感的麵條的朋友，建議購買粗一點的麵條，才不會炒一下就乾趴趴~
2. 炸蒜末時，要有點耐心，還沒金黃金就加麵湯會導致蒜香味不足; 反之如果炸過頭變焦了，會有苦味。
3. 將麵湯加入炒鍋是為了讓炒的料頭和麵合二為一的重要步驟，千萬別捨棄麵湯而使用熱開水哦!
4. 蛤蜊不宜煮過頭，開了之後等一下可取出。
5. 海鮮類不宜炒過久。
Tips:
1. The thickness of your pasta is very important, for those who like chewy texter better like I do,
the ticker one will be a better option.
2. Be patient when you are frying the minced garlic. To add boiled water into the pan at the wrong
timing will lead very different outcome.
3. To use the boiled water diretly from the pot which you cook your pasta is an important step, this is
to bring the flavour of pasta into the pan.
4. Do not over cook the clam.
5. Do not over cook the seafood.
延伸閱讀(click here): 南瓜濃湯 v.s. 蒜味塔香蛤蜊義大利麵Pumpkin Soup v.s. Garlic Seafood Pasta (1/2)
▍基尼愛胡鬧 since 2015 ▍ ★按圖片直達粉絲團★
My facebook page Since 2015 click the picture
留言列表
