【蟶子意式老鼠粉 Passatelli w/ Razor Clams】
曾於MasterClass看到名廚Massimo Bottura分享過passatelli這道菜式，所以先前亦在節目中分享過我這個用上魚湯再配搭蟶子的版本。（其實passatelli就是passatelli，只不過硬要翻譯成中文，最相近的也只能說是老鼠粉～）
用麵包糠代替麵粉加上parmesan芝士做出來的意粉，未必是大家吃慣的質感，不過做出在較少能在餐廳吃到的款式，絕對能帶來一份新鮮感！
材料 Ingredients：
- 意式老鼠粉 Passatelli -
麵包糠 Bread crumbs | 80 g
巴馬臣芝士 Parmesan cheese | 100 g
雞蛋 Eggs | 2 pcs
豆蔻 Nutmeg | 1/8 tsp
檸檬皮 Lemon zest | 1/2 pc
- 魚湯 Fish stock -
魚骨 Fish bone | 1 pc
乾蔥 Shallots | 2 pc
大蒜 Leek | 1 pc
牛油 Butter | 1 tbsp
白酒 White wine | 100 ml
水 Water | 500 ml
蟶子 Razor clams | 4 pcs
牛油 Butter | 1 tbsp
蒜頭 Garlic | 1 clove
乾蔥 Shallot | 1 pc
番茜 Parsley | “
百里香 Thyme | “
做法 Directions：
首先將麵包糠、芝士、雞蛋、豆蔻粉和檸檬皮搓勻，放旁20分鐘。
在小鍋中放入牛油，把乾蔥和大蒜炒香，加入魚骨繼續炒，再灒白酒，注入水份，煲20分鐘，隔渣，加鹽胡椒粉調味，魚湯便完成。
在平底鑊中加入牛油，用中細火炒香蒜頭乾蔥，放入蟶子轉大火，加入少量魚湯，冚蓋。蒸煮2至3分鐘。最後拌入番茜便可。
把麵糰用薯壓直接壓進煲滾的魚湯中，用刀把意粉切斷，煮1至2分鐘便完成。
用湯勺把魚湯和意粉撈進一隻碗中，再放上蟶子和香草便完成。
First, mix bread crumbs, parmesan cheese, eggs, nutmeg and lemon zest together and knead it into a dough. Let it rest on the side for about 20 minutes.
In a small pot, add butter and saute the sliced shallots and leeks for 5 minutes over medium heat. Then add the fish bones and keep cooking for another 2 minutes. Deglaze with white wine. Add the water and let it simmer for 20 minutes. Strain the fish stock and adjust the seasoning.
In a frying pan, add some butter and saute the garlic and shallot. Turn the heat up and add the razor clams in. Add a ladle of stock into the pan and cover with a lid immediately. Let the clams cook for 2 to 3 minutes. Turn off the heat and add some freshly chopped parsley and mix well.
Use a potato ricer to press the dough directly into the boiling stock. Cut the pasta to about 5-cm long. Cook for 1 to 2 minutes and it should be done.
Use a ladle and get the soup and passatelli into a bowl. Place the razor clams on top and garnish with some more fresh herbs. This pasta is ready to be served.
#AndyDark #ChefAndyDark #Dark_cooks #Dark_cooks_Western #西式料理 #一秒廚神
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