Pappardelle with Garlic Butter Pipis Recipe

蒜蓉黄油宽面食谱

4.8

这道蒜味黄油宽面条是经典海鲜意大利面的改良版。宽宽的宽面条吸收了浓郁的蒜味黄油酱汁，而柔嫩的蛤蜊则增添了咸味和海洋风味，与这道菜完美搭配。

Ingredients:

  • 400克宽面条
  • 500克 蛤蜊，洗净
  • 4 瓣大蒜，切碎
  • 100克无盐黄油
  • 1/2 杯白葡萄酒
  • 1 个柠檬汁
  • 1/4 杯新鲜欧芹，切碎
  • 盐和胡椒调味

Instructions:

  1. Cook the Pappardelle
    1 Cook the Pappardelle

    Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Drain and set aside.

  2. Prepare the Garlic Butter Sauce
    2 Prepare the Garlic Butter Sauce

    In a large pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the white wine and lemon juice, simmering until slightly reduced. Add the cleaned pipis, cover the pan, and cook until the shells open.

  3. Combine and Serve
    3 Combine and Serve

    Toss the cooked pappardelle into the pan with the pipis, ensuring the pasta is well-coated with the garlic butter sauce. Sprinkle with chopped parsley, season with salt and pepper to taste, and serve immediately.

返回博客

相关产品

查看全部