𝘽𝙖𝙗𝙮 𝙨𝙦𝙪𝙞𝙙 𝙨𝙥𝙞𝙘𝙮 𝙥𝙖𝙨𝙩𝙖

無意中響超市見到$20一包嘅急凍台灣墨魚仔～即刻諗到用去整一個意粉！好方便就咁成日洗一洗就得！口感出奇地好食和煙韌☺️墨魚仔一定要盡量印乾水份，之後先至去煎，咁就唔會出咁多水🥹個意粉簡簡單單都好好食🩷

@bemypot my fav pasta cooking pot😗

▶️搵唔到墨汁意粉可以用普通意粉！

做法: (2人用)
意粉 150g
急凍墨魚仔 400g
車厘茄 8粒
蒜蓉 3湯匙
Parsley 適量
辣椒仔 4條
牛油 20g
初榨橄欖油 4湯匙
海鹽和黑椒 適量

做法:
1) 意粉跟包裝減2分鐘煮至al dente ！墨魚仔洗一洗之後用廚房紙吸乾水份！辣椒仔切粒，車厘茄切半，parsley 切碎
2) 熱鍋下牛油和橄欖油，加入墨魚仔大火煎香，之後加入蒜蓉、辣椒仔和車厘茄煎香，再加入parsley碎！然後加入意粉和少量煮意粉水，加入海鹽和黑椒，最後如有需要可以加入額外的橄欖油即成

Ingredients (Serves 2)

• Spaghetti: 150g
• Frozen baby squid: 400g
• Cherry tomatoes: 8 pieces
• Minced garlic: 3 tablespoons
• Parsley: to taste
• Chili peppers: 4 pieces
• Butter: 20g
• Extra virgin olive oil: 4 tablespoons
• Sea salt and black pepper: to taste

Instructions:

1. Cook the spaghetti according to the package instructions, reducing the time by 2 minutes to achieve al dente! Rinse the baby squid and dry with kitchen paper. Dice the chili peppers, cut the cherry tomatoes in half, and chop the parsley.
2. In a hot pan, add the butter and olive oil. Sauté the baby squid on high heat until fragrant, then add the minced garlic, chili peppers, and cherry tomatoes, cooking until fragrant. Next, add the chopped parsley! Then add the spaghetti along with a small amount of the pasta cooking water, and season with sea salt and black pepper. Finally, if needed, you can add extra olive oil to finish.