蜆肉意粉是我的「all time favourite 」，做法簡單，用來作日常料理又或是宴客菜式均為適合。
材料 ： （1人份量）Serving : 1
沙白蜆 10隻 Clams 10 pieces
蒜頭 6-8瓣 Garlic cloves 6-8
辣椒 2隻 Red chilli 2
白酒 100毫升 White wine 100ml
闊條麵 100克 Fettucine 100g
檸檬¼隻 Lemon 1/4
蕃茜碎 適量 Chopped parsley
適量調味 Season to taste
先把蜆浸鹽水吐沙30分鐘，盛起備用。
Soak clams in salty water for 30 mins to cleanse and rinse thoroughly
蒜頭，辣椒切碎備用。
Prepare garlic and red chillies
煲滾一大鍋水，放入半茶匙鹽，煮意粉到大約6分鐘，盛起備用。
Bring a large pot of water to a boil, add 1/2 teaspoon of water and cook pasta for about ) minutes
鑊燒熱下油，爆香蒜頭辣椒，倒入白酒加蓋煮蜆至全部開口。
In a skillet or frying pan , sauté garlic and chillies , followed by white wine and add in clams. Cook until clam shells opened
放入煮好的意粉，攪拌均勻讓意粉吸收，煮約1分鐘，加入適量黑椒調味，熄火再加檸檬汁蕃茜碎攪拌，即可上碟。
Add cooked pasta into the clams and toss around. Cook for another minute or so , and add black pepper to taste. Turn flame off and add lemon juice and chopped parsley. Ready to serve.
