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{by ‘Chef’ Moi}

Basil 就是九层塔。台湾人最喜爱它。我对它的独特味道有点怕怕。除了咸茶任何料理若出现九层塔我都会挑出来。奇怪的是有一回到意大利饭馆吃到一道绿色 pasta, 很美味。问过后才知道酱汁的主角是 basil!!! 哎哟 为什么我害怕的味道却是别人眼中的美味? 经过仔细品尝我竟然喜爱它的特殊滋味。这道料理有个特色, 可以早早煮好放住,冷热都非常可口, 不用坦心面条会干掉。

Basil is called jiǔ céng tǎ in mandarin. The Taiwanese loves them. i, however, am pretty intimidated by its extraordinary taste. Unless it is Hakka lui cha, i would avoid any other dishes using this herb. Strangely, i recently visited an Italian restaurant and had a ‘green pasta’ that tasted sooooo delicious. After asking around, i learned that the main ingredient is basil!!! Aiyo, why is the taste that i fear so much seems so great in other’s eyes? After some proper tasting, i finally fell in love its unique aroma. This dish has a specialty. You can cook it early and keep it because be it hot or cold, it still tastes good. No worries that it might dry up.

材料 / Ingredient : (Serves 2)

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10 mussels
1T chopped garlic
200 – 250g spaghetti
1 packet fresh shitake mushrooms

 

Seasoning 1: Pesto Sauce
3 pieces canned anchovies
80ml extra virgin olive oil
50g fresh basil
3t lemon juice
1t lemon peel
5 pips garlic
1/4 cup milk
2t sugar
1/2 salt

 

Seasoning 2: For Mussels and Mushroom
1/2t Maggi seasoning / soy sauce
salt and pepper to taste
1 piece butter / 10g
3T white wine
1/2t sugar

 

Garnish:
6 – 8 anchovies
30 packeted roasted almonds (chopped)

 

做法 / Method :

  1. Blend Seasoning 1 (pesto sauce) ingredients until smooth. Set aside.
  2. Cook spaghetti until al dente.
  3. Bring 2 cups of water to a boil. Add in 5 pieces ginger and 1t wine. Blanch mussels. Drain.
  4. Saute mushrooms with 2T olive oil until golden. Add in mussels, garlic, and Seasoning 2. Cover for 1 – 2 minutes. Remove.
  5. To assemble, mix pasta with pesto sauce. Garnish with mussels, mushrooms, and garnishing.

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p.s. Anchovies in this recipe can be replaced with fried ikan bilis.

天天煮不怕煮!
‘Chef’ Moi
(Cindy’s Mum)

 

One comment on “Pesto Spaghetti with Mussels & Mushrooms

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