Angel Hair with Spicy Clams & Basil2 portions
ingredients: 170g Spigadoro Capellini No.1 600g fresh clams 2 tbsp Extra Virgin Olive Oil 1 med chili, sliced 125ml clam juice (or broth) 10g garlic (2 medium cloves) qb basil leaves, julienne method: 1. steam clams 2. transfer to a bowl and cover to keep warm, reserving juice 3. cook Spigadoro Capellini No.1al dente (about 3 minutes in plenty of salted water) 4. heat chili & garlic in olive oil for 1 minute 5. add clams & their juice/broth to chili & garlic 6. add cooked Spigadoro Capellini No.1 to sauce and cook for 1 minute 7. transfer to a pasta bowl and add basil leaves as garnish Enjoy with some good bread for all the spicy clam juice ! |
辣味蛤蠣天使髮麵2人份
材料: 170g Spigadoro天使髮麵 600g 新鮮蛤蠣 2 tbsp 冷壓初榨橄欖油 1 med 新鮮蛤蠣 125ml 蛤蠣湯汁 (或高湯) 10g 蒜頭 (中型2瓣) 適 新鮮蘿勒, 切絲 做法: 1. 平底鍋加蓋悶蒸蛤蠣 2. 蛤蠣開口之後倒入碗中加蓋保溫, 保留蛤蠣湯汁 3. 將Spigadoro天使髮麵下鍋煮至口感彈牙,軟硬適中 (煮麵鍋加適量的鹽滾煮約3分鐘) 4. 將辣椒&蒜頭下平底鍋與橄欖油一起爆香約1分鐘 5. 爆香後加入蛤蠣以及蛤蠣湯汁(或高湯) 6. 再加入煮好的Spigadoro天使髮麵, 全部材料拌炒約1分鐘 7. 完成後盛盤, 加上蘿勒絲擺盤裝飾 享用時可搭配幾片麵包吸收最後盤中的辣味蛤蠣汁喔! |