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Pasta nero
海鲜墨鱼汁意大
pescatore
利面
Fresh pasta
生面
•
10.5 oz (300g) pasta nero
•
300 克海鲜墨鱼汁意大利面
Sauce
•
2 garlic cloves, finely chopped
酱
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1 small red onion, finely chopped
•
2 瓣大蒜，细细切碎
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1 tsp red pepper paste or powder
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1 个小红洋葱，细细切碎
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1 oz (30g) (1 tbsp + 2 tsp) concentrated
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1 茶匙红辣椒酱或红辣椒粉
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Tomato puree
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30 克（1 汤匙 + 2 茶匙）浓
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Fresh rosemary leaves, chopped
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番茄泥
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3.53 oz (100g) squid
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新鲜的迷迭香叶，切碎
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3.53 oz (100g) shrimp
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100 克鱿鱼
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10.5 oz (300g) mussels
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100 克大虾
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3.4 fl oz (100ml) white wine
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300 克贻贝
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3.4 fl oz (100ml) sieved tomatoes
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100 毫升白葡萄酒
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Olive oil
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100 毫升过筛番茄
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A good pinch of sea salt
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橄榄油
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一小撮海盐
Garnish
•
Fresh parsley, chopped
饰菜
•
Lemon wedges
•
新鲜欧芹，切碎
•
柠檬条
Preparation
1.
Bring a large pot of salted water to a boil,
准备
cook pasta ready in 6–8 minutes. Quickly
1.
将一大锅盐水煮沸，6 至 8 分钟内烹煮面条。迅
drain, cool with cold water and drain again.
速沥干水分，用凉水冷却，然后再次沥干水分。
2.
Fry the garlic, onion, red pepper, tomato
2.
将大蒜、洋葱、红辣椒、番茄酱和迷迭香在大煎
paste and rosemary in a large skillet until
锅中炒至酥软。加入海鲜，煎炒 1 分钟。
soft. Add seafood, fry for 1 minute.
3.
加入葡萄酒，盖上盖子煮 5 分钟，直到贻贝开
3.
Add wine, cover and cook for 5 minutes
口。加入番茄酱，小火慢炖。加入煮熟的面条并
until the mussels open. Add the tomato
热透。
sauce and simmer. Add the cooked pasta
4.
食用时，撒上欧芹并在一侧撒上柠檬条。
and warm through.
4.
Serve sprinkled with parsley and with
lemon wedges on the side.
24
1.2mm_angle hair*
1.6X1.6mm_spaghetti*
2mm_ramen*
2.5X2.5mm_udon*
1.6X3.5mm_fettuccini*
1
25
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