Coffin Bay Cockle Linguine with White Wine Sauce Recipe

科芬湾蛤蜊扁面配白葡萄酒酱食谱

4.8

品尝我们的鸟蛤扁面条，沉浸在科芬湾的风味之中。南澳大利亚纯净水域出产的多汁鸟蛤浸泡在精致的白葡萄酒和蒜酱中，创造出一道完美体现海岸线精髓的菜肴。搭配扁面条，这是一道等待您品尝的南澳大利亚风味。

Ingredients:

  • 1 公斤 Coffin Bay 蛤蜊，洗净
  • 3 汤匙 橄榄油
  • 4 瓣大蒜，切碎
  • 1杯干白葡萄酒
  • 400 克扁面条，煮熟
  • 新鲜欧芹，切碎，用于装饰
  • 1 个柠檬，切成角
  • 盐和胡椒，调味

Instructions:

  1. 煮意大利扁面条
    1 煮意大利扁面条

    将扁面条放入盐水中煮至有嚼劲，约 8-10 分钟。

  2. Clean the Cockles
    2 Clean the Cockles

    Rinse Coffin Bay cockles under cold water to remove any sand or debris.

  3. Sauté Garlic
    3 Sauté Garlic

    Heat olive oil in a pan, add finely chopped garlic, and sauté until fragrant.

  4. Cook the Cockles
    4 Cook the Cockles

    Add the cockles to the pan, pour in white wine, cover, and steam until they open, usually about 5-7 minutes. Season with salt and pepper to taste during this step.

  5. Finish and Serve
    5 Finish and Serve

    Toss cooked linguine in the pan with the cockles, garnish with chopped parsley, and serve with a wedge of lemon.

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