蒜蓉蜆肉意粉

我本身對 cooking 的興趣不大，因覺得比較浪費時間，要我煮飯基本上沒問題，味道一般吧。

今天去逛 city'super，那兒有些印刷精美的 Recipe 免費取閱，找到一款我很喜歡的菜式 -- 蒜蓉蜆肉意粉，去 Pepperonis 通常一定吃的。結果買了所需的材料，準備今晚下廚，另買了一些生蠔試試 ($15 each) 。

一切準備就緒，跟著 Recipe step by step 的做，出來的賣相不錯，味道都幾好，Mr. W 也說 ok 呢。但其實有點失誤，就是因爲按住這張 Recipe 一步一步做，結果“出事”了。

1. Wash the clams in plenty of running water until not a trace of sand is left.
2. Drain well, put them in a heavy-based saucepan over high heat. Cover with lid and shake the pan until the clams have opened.
3. Strain off the liquid and fine sieve it, reserve to use.
4. Heat the olive oil with garlic and chilli gently in saucepan. Discard the garlic and chilli when it turns golden.
5. Add the clams to the pan, together with their strained cooking liquid.
6. Add parsley and cooked gently for a minute to two for the flavours to blend.
7. Add the clams to the freshly cooked spaghetti and mix well, sprinkle pepper, parsley and olive oil on to serve.

請留意 Step 3 "Strain off the liquid and fine sieve it, reserve to use"，我當然“好醒地” 把煮熟的蜆從 pan 倒出來，篩走多餘的水，把那些蜆留著備用。

到後來的 Step 5 "Add the clams to the pan, together with their strained cooking liquid"，就“知衰”，才知道剛才的水就是所謂的 clam sauce 了，所以這道我第一次作的蒜蓉蜆肉意粉略為“乾身”了少許，下次必定看完整張 Recipe 才動手。