Spaghetti with Clams in Garlic White Wine
1.
Prepare ingredients~
2.
Boil a pot of water first, add a little salt and camellia oil after the water is boiled, and then add the pasta in a fan shape. The cooking time is recommended to be 1 minute less than the package.
3.
While cooking the noodles, deal with other ingredients: cut onions (not necessary), minced garlic, peppers, clams, nine-layer pagoda and wash them; clams must be spit out.
4.
At this time the noodles are almost cooked, drain the cooked noodles, pour a little camellia oil, stir and stir, set aside.
5.
(Onions are not necessary) Take a saucepan, preheat it, pour in camellia oil, add onions and stir fry, stir and fry until translucent and slightly charred.
6.
Add minced garlic and chili (do not fry), stir-fry moderately until the garlic aroma comes out; then add white wine, clams and nine-layer tower, add salt as appropriate, cover the pot (important), cook with medium and large products, let The alcohol evaporates.
7.
After the clams are half open, add the cooked noodles and cream, stir and fry until the clams are fully opened and the juice is slightly collected before serving; when serving, sprinkle some nine layers of mince on the plate, and the clam pasta with garlic and white wine is done!
Tips:
(1) After the clams are fully opened, they can be picked up with a clamp first, because the clams will shrink when they are cooked for too long when the juice is collected.
(2) Chili can be seeded so that the spicy taste is not too rushing, and it blends smoothly with other flavors.
(3) When you go to the market to buy vegetables, remember to ask the boss if the clams are finished.
