INGREDIENTS

  • 1 pkg  Searay Clam Meat
  • 300 g  spaghetti
  • ½ onion, diced
  • 1 slice bacon, diced
  • ¼ each red and yellow peppers
  • 20 g zucchini, diced
  • 1 tsp minced garlic
  • pinch of dried parsley

WHITE SAUCE

  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp sugar
  • 1 tsp wine
  • 3 tbsp flour
  • 2 oz butter
  • ½ cup soup broth
  • ½ cup milk

INSTRUCTIONS SERVES 3

  1. Immerse spaghetti into boiling water for 4 minutes
  2. Turn off the stove, cover the pot and let sit for 10 minutes
  3. Drain the spaghetti when it has softened
  4. Heat 1 tbsp oil in a wok, stir fry onions and spaghetti
  5. Add 1 tsp salt, 1 tbsp fish sauce, stir fry then set aside
  6. Heat 1 tbsp oil in a wok, stir fry garlic bacon and clams
  7. Add red pepper, yellow pepper and zucchini, set aside when softened
  8. Melt butter in a wok on low heat, mix in flour
  9. Add white sauce ingredients and cook until mixture thickens (Add liquids a little at a time)
  10. Return clams to wok, mix
  11. Pour mixture over spaghetti
  12. Garnish with dried parsley

材料

  • 1 包  海威靚蜆肉, 解凍侍用
  • 300 克  意大利粉
  • ½ 個  洋葱,切粗粒
  • 1 片  煙肉,切碎
  • ¼ 個  紅椒, 切粒
  • ¼ 個  金黄椒, 切粒
  • 20 克  意大利瓜, 切粒
  • 1 茶匙  蒜茸
  • 適量  乾洋芫茜

白汁

  • ½ 茶匙  鹽
  • ½ 茶匙   胡椒粉
  • 1 茶匙  糖
  • 1 茶匙   酒
  • 3 湯匙  麪粉
  • 2 安士  牛油
  • ½ 量杯  上湯
  • ½ 量杯  奶

白汁蜆肉意粉

  1. 將魚解冰, 吸乾水
  2. 加入醃料, 醃10分鐘, 然後畧為煎片刻, 盛以焗盆
  3. 放上波菜, 灑上蒜粉
  4. 牛油放入熟鑊中, 慢火煮溶, 篩入麪粉
  5. 加入上湯,奶,水,鹽,糖, 煮成稠糊
  6. 舀在波菜上, 放進400F熱焗爐內
  7. 焗約20分鐘, 取出灑上乾芫茜,乾煙肉碎
  8. 上桌供食