December 11, 2013

Pesto Spaghetti with Mussels & Mushrooms

{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)

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.

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

天天煮不怕煮！
‘Chef’ Moi
(Cindy’s Mum)